🫙 From the Spice Rack
Chili, Erik Speckman
1 Bay leaf 2 c Soaked beans (black or red) 4 ts Cumin 4 ts Oregano 4 ts Paprika 1/2 ts Cayenne -ground "New Mexico" chili -powder (however much looks -good, few tsp.?) -Gebhardt's ...
maineasy
Ingredients8 items
Ingredients
- 1bay leaf
- 2c soaked beans (black or red)
- 4ts cumin
- 4ts oregano
- 4ts paprika
- 1/2ts cayenne
- 4Cloves garlic, minced
- 1/4c red wine
Directions
- 1
1 Bay leaf 2 c Soaked beans (black or red) 4 ts Cumin 4 ts Oregano 4 ts Paprika 1/2 ts Cayenne -ground "New Mexico" chili -powder (however m
- 2
Lower heat and simmer
- 3
Toast cumin and oregano over med
- 4
heat, stirring so they don't burn
- 5
When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds
- 6
Remove from heat
- 7
Then grind with mortar and pestle
- 8
Dry the chili negro or ancho in a hot oven (400) for a few minutes