Pete's Unusual Black Bean Chili

8 Servings

2 c black beans, dried
1 green pepper, chopped
2 T olive oil
2 T cumin, Ground
1/3 t cinnamon, Ground
4 garlic cloves, minced
1 t fresh ginger, grated
1 T squeet smoke flavoring
16 oz can, crushed tomatoes
1 cayenne pepper, to taste
1 1/2 lb lean chuck, Ground
2 medium onions, chopped
4 T paprika
1/4 t nutmeg, Ground
1 t oregano
3 T molasses
2 T cocoa powder
8 oz can, tomato sauce
1 cn tomato paste, small
1 chicken stock
In a fairly large pot, brown the ground chuck, draining off any fat when finished browning. Simultaneously, saute the chopped onions, garlic and green pepper in the oil in a separate pan I find if you try to saute them with the beef, they give up too much moisture to it, and it really doesn't brown enough it just "grays" .
Add the sauted onion, garlic, and green pepper to the browned meat, along with all the other ingredients. Dilute it to the desired thickness with the chicken stock or some beer. Simmer for an hour or two, covered.