I've adapted this recipe from a church cookbook that I got years ago. I like the unique spice combinations given. The cinnamon and clove are not too strong, yet they impart just a touch of their own flavor.
I also used a fresh Aneheim chile instead of using canned. While this is not among the hottest of chiles, I found that it did leave a residue on my hands that burned when I touched my face. You may want to use plastic gloves while cutting. If you want a very hot chili, feel free to substitute something much stronger, like jalepeno, serrano, or, heaven help you, habenero chiles. Definitely wear gloves if you use one of these chiles. Sean once had a friend who was cutting a fiery chile and absentmindedly wiped his forehead with his chile coated hand. He had a line of blisters across his forehead!
I used ground turkey instead of ground beef, but you may use whichever you prefer. Alternatively, you could leave out the meat altogether and substitute a variety of vegetables.
Crescent Dragonwagon, in her book, Passionate Vegetarian, suggested that black bean chili is best when eaten over sweet potatoes. I tried it, and I heartily agree. I often eat it over plain mashed sweet potatoes. The flavors accent eachother nicely.
This is a picture of Aneheim chiles, the kind I used in my chili.
Black Bean Chili
1 pound dried black beans, cooked and drained
1 pound ground turkey (or beef)
1 medium onion, chopped
1 green pepper, chopped
1 Anaheim chili, chopped
3 cloves garlic, minced
1 tablespoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon cinnamon
1/8 teaspoon clove
1 can petite diced tomatoes
1 can tomato sauce
1 can chicken broth
If the meat is very lean, then saute the meat, onion, peppers (bell and anaheim), and garlic. If not, then cook the meat first and drain off the fat, then saute the vegetables and add the meat. When vegetables are soft, add paprika, cayenne pepper, black pepper, cumin, oregano, thyme, basil, cinnamon, and clove. Stir to combine.
Add diced tomatoes, tomato sauce, chicken broth, and beans. Simmer for up to 1 hour until the chili is thick.
You may top it as pictured: over sweet potatoes and with a bit of sour cream. Yum!