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1
In a small bowl, cover the dried chipotle with boiling water and let soak while you prepare the other ingredients.
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2
Toast the cumin seeds in a dry skillet over medium heat until fragrant (probably less than a minute).
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3
Add the oregano and continue toasting, shaking continuously, for 5 more seconds.
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4
Pour the mixture onto a plate to cool.
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5
If you have a mortar and pestle, grind the mixture up a bit.
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6
In a large pot, saute the vegetables in the olive oil.
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7
I find the fastest way to do this is to chop and add things to the pot as I go along -- it's not a fussy recipe.
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8
While the olive oil is heating, I chop the onions and throw them inches As they start to cook, I chop the bell peppers and add them to the pot.
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9
Then I chop the mushrooms and add them.
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10
Last in is the garlic, which you can either chop or smash.
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11
Add the salt, the cumin-and-oregano mixture, the paprika, and the ground chili.
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12
Cook on low, stirring fairly often, for a few minutes.
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13
The pot should be uncovered (not just now, but for the whole recipe).
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14
Mash up the chipotle a bit, so that some of its juice gets into the water in which it is soaking.
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15
Add this soaking water to the pot.
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16
If you like things spicy, you can also add some of the chipotle itself.
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17
Add the can of tomatoes (including the juice), the bay leaves, and the cilantro.
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18
Simmer for about 15 minutes.
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19
Drain and rinse the beans and add them to the pot.
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20
Cook for about 5 minutes.
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21
Using an immersion blender, pulse the chili so that there are still plenty of chunks, but the background texture is somewhat pureed.
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22
(Try to avoid grinding up the bay leaves.)
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23
To me this is a very important step, because it creates the texture that I like.
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24
If you don't have an immersion blender, you can puree a couple of cups of the chili in a blender and then add them back to the pot.
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25
Simmer for another 10 minutes or so.
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26
Add a dash of vinegar or red wine.
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27
Taste and adjust seasonings as needed.
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28
Serve and enjoy!
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29
I usually eat this mixed with a bit of brown rice.
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30
It also goes well with all the typical chili garnishes.
