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1
Sort through the beans and remove any small stones.
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2
Rinse them well, cover them generously with water, and let them soak overnight.
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3
Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf.
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4
Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
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5
Heat a small heavy skillet over medium heat.
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6
Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch.
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7
As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne.
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8
Give everything a quick stir; then remove from the pan--the paprika and the cayenne only need a few seconds to toast.
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9
Grind in a mortar or a spice mill to make a coarse powder.
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10
Preheat the oven to 375F (190C).
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11
To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out.
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12
Cool it briefly; then remove the stem, seeds and veins.
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13
Tear the pod into small pieces and grind it into a powder in a blender or a spice mill.
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14
Heat the oil in a large skillet and saute the onions over medium heat until they soften.
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15
Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes.
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16
Add the tomatoes and their juice.
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17
Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch.
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18
Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure.
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19
Keep an eye on the water level and add more, if needed, to keep the beans amply covered.
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20
When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro.
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21
Prepare the garnishes.
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22
If you are using fresh green chiles, roast them over a flame until they are evenly charred.
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23
Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice.
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24
Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro.
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25
Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups--thick enough in fact to be served on a plate right alongside fritters or cornbread.
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26
It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup.
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27
When thinned to make a soup, it can be served as part of a meal rather than a meal in itself.
