5 ancho chiles (whole pods, dried)
2 chipotle chiles (whole pods, dried)
4 teaspoons ground cumin
4 teaspoons dried oregano leaves
4 teaspoons paprika
3 tablespoons vegetable oil
3 yellow onions, chopped
5 cloves garlic, minced
1 bay leaf
1 (15 ounce) can chopped tomatoes, undrained
2 tablespoons red wine vinegar (we use cabernet vinegar)
1/2 - 1 (5 ounce) can chopped roasted green chiles
3 cans black beans, undrained
1/2 cup chopped cilantro leaves
1 avocado
Soak the dried ancho and chipotle chiles in enough hot water to cover them for 20 minutes. When the chiles are soft and pliable, take them out, remove the stems and as many seeds as come away easily, then place them in a blender along with the soaking water. Blend then add the cumin, oregano, and paprika. Puree until smooth.
Heat the oil in a large soup pot and saute the onions and garlic with the bay leaf until the onions are just turning translucent. Stir in the ancho chile puree, the can of chopped tomatoes (with their juice), the vinegar, and the chopped green chiles. Then add the beans with their liquid and simmer over low heat, stirring occasionally, until the chili has the consistency you like. Add salt and pepper to taste. Stir in the cilantro leaves, top with avacado and serve.
