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The beans require overnight soaking, so plan ahead. The chili is best (and easiest) made in advance. Warm on low in a crockpot or over medium low on the stove to reheat.
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Soak dried beans (both varieties together) overnight or at least 8 hours in a large bowl with at least 11/2 quarts cold water.
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Drain beans then bring them to a boil in a pot with 4 quarts water. Add half of the salt and the epazote, if using. After 10 minutes, remove any dirty, filmy looking bubbles with a wooden spoon. Reduce heat and simmer the beans partially covered as you prepare the rest of the recipe.
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In a medium skillet, heat vegetable oil over medium, then add onions and cook until barely softened, 7 to 8 minutes. Add garlic, cumin, oregano, paprika, and chili powder, plus 11/2 teaspoons salt. Reduce heat to medium low and cook, stirring constantly, until onions are softened, about 5 minutes. Add tomatoes, chipotle chili sauce and cilantro and increase heat so the mixture simmers gently. Turn off heat after 15 minutes and stir in the masa.
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Remove 4 cups of cooking water from the beans (freeze for later use in soups or other chili) using a ladle or liquid measuring cup. Transfer tomato and onion mixture into the pot with the beans and simmer uncovered until reduced to desired thickness, about 45 minutes for a thick chili. Remove from heat.
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Cool chili for 5 minutes, then taste and season accordingly with salt (I used 1 teaspoon) and a splash of sherry vinegar for brightness.
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Serve with any garnishes you like, or in Mexican chili and cheddar grits super bowls recipe, at the blog post link.
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Notes:
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1. The chili does best made in advance. It can be refrigerated for about 4 days or frozen for months. Refresh the flavor with salt, if needed, and a splash of sherry vinegar or lime juice.
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2. Unless you have experience or lots of confidence, I don't recommend substituting pre-cooked beans, as it will significantly alter cooking times and required liquid volume.
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3. Epazote is a dried Mexican herb often cooked with beans. It doesn't smell great, but, when cooked with beans, it can help with the smells you'll produce after eating them. I didn't have any when I tested the recipe (and it turned out great), but I ordered some and will use it and report back next time.
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4. Adapted from All-Bean Chili in Deborah Madison's Vegetarian Cooking for Everyone.
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5. The recipe is described as I made it, with the ingredients and quantities I used. However, chili, in my opinion, is not an exact science. Feel free to make substitutions (oil or vinegar type, regular paprika, a different kind of onion, added vegetables) and let me know how they came out!
