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1
Make the filling: Wash the beans in a strainer and check for any debris or small pebbles.
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2
Put the beans in a large bowl, cover them with water, and let them soak overnight.
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3
Or, put the beans in a medium saucepan, cover them with water, and bring it to boil.
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4
Turn off the heat and let the beans sit for 1 hour.
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5
Drain the beans.
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6
Put the soaked beans in a large saucepan with water to cover them by about 2 inches.
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7
Add the bay leaf, 1 teaspoon of the oregano, the 2 teaspoons chili powder, the cumin, and ancho chile.
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8
Cover and cook for 30 minutes.
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9
Add the tomatoes with their juice and cook about 45 more minutes, or until the beans are tender.
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10
Taste a bean to check that they are done.
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11
Have ready a baking dish with an 8-cup capacity.
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12
In a medium skillet, heat the oil over medium heat for 1 minute.
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13
Add the onions and cook until softened, stirring often, about 5 minutes.
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14
Add the bell pepper and garlic and continue cooking until the pepper is soft, about 8 minutes.
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15
Remove 1/2 cup of the vegetables and reserve them to add to the topping later.
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16
Stir the remaining 1 table-spoon chili powder and 1/2 teaspoon oregano into the vegetables in the skillet.
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17
Stir the vegetables into the beans.
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18
Remove the ancho chile and bay leaf and discard them.
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19
Remove 1 cup of the beans, put it in a food processor, and puree.
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20
Return the puree to the beans and stir them together.
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21
This thickens the chili.
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22
Season with salt and pepper.
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23
Pour the chili into the baking dish and set aside.
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24
Position an oven rack in the middle of the oven.
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25
Preheat the oven to 375F.
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26
Prepare the topping: Into a large bowl, sift the flour, cornmeal, sugar, baking powder, baking soda, and salt.
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27
In a medium bowl, stir the buttermilk, egg, oil, and reserved cooked vegetables together to combine them.
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28
Pour the buttermilk mixture into the dry ingredients and stir slowly with a large spoon for about 20 strokes just to combine the ingredients.
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29
There will be a few small lumps.
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30
This is fine.
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31
Carefully spoon the batter over the chili in the baking dish.
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32
Bake until the topping is golden brown and firm, about 35 minutes.
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33
Use a large spoon to scoop out servings of topping and filling.
