You need 1 ingredient. The key ingredients include: ["For the Chili", "2 pounds ""Snowcap"" or other dry beans (I used Rancho Gordo), picked over, washed and soaked for at least 3 hours in water to cover with 1/2 teaspoon salt", "5 fresh bay leaves, twisted and cracked along the central vein", "2 small or one large onion, peeled and left whole", "1/2 teaspoon fine sea salt", "olive oil", "2 medium-to-large onions, diced", "4 fat cloves of garlic, minced", "1 or more canned chipotle chili in adobo--you know best. If you wish, you may slice open and scrape out the seeds to lower the heat. If you are from the Southwest or Far West, keep the seeds in. Mince the chili.", "2 tablespoons plus one teaspoon ground chili, or to taste", "2 teaspoons ground cumin", "1 teaspoon dried oregano leaves, rubbed between fingers", "1/2 teaspoon fine sea salt", "1 28-oz. can whole fire-roasted tomatoes", "1 12-oz can petite diced tomatoes", "1 tablespoon unsweetened cocoa powder", "Fresh tomatoes, diced, for garnish", "Regular or goat milk yogurt, for garnish", "grated cheddar cheese", "crumbled soft goat cheese from a log", "minced white or sweet onion", "brown rice pilaf (see my recipe for Megedarra with Brown Rice Pilaf)", "guacamole (recipe below)", "lime quarters", "refrigerated-type salsa, or homemade salsa fresca, as an accompaniement", "For the guacamole", "4 ripe avocadoes", "2 cloves garlic, minced and mashed to a paste with a pinch of salt", "1 lime, juiced"].
