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1
Cover beans with water, bring to boil and drain.
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2
Add fresh water to cover.
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3
Add onion and bouquet garni and simmer gently, covered, for 30 minutes.
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4
Using rubber gloves to protect your hands from juices, which can sting your eyes, remove stems and seeds from the chilies.
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5
Tear them into strips and place in large bowl.
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6
Add three cups boiling water and let the chilies soak for 30 minutes.
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7
Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary.
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8
Discard bouquet garni.
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9
Meanwhile, pat the meat cubes dry with paper towels.
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10
Heat oil in large, enameled cast-iron casserole.
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11
Brown cubes of meat a few at a time, turning them with tongs so that they brown on all sides.
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12
When all meat has been browned, return it to casserole.
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13
Pour chilies and soaking liquid into bowl of a food processor or blender along with garlic.
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14
Blend until smooth (as two batches if you prefer).
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15
Add chili-garlic liquid to meat along with remaining ingredients and three cups of water.
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16
Simmer for one hour, adding more water as necessary to keep chili from drying out.
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17
Taste and correct seasoning.
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18
(If chili isn't hot enough, add more paprika).
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19
Simmer for another 30 minutes.
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20
Serve the beans separately.
