| 1 | Place beans in large pot and cover with cold water. |
| 2 | Bring to a boil. |
| 3 | Remove from heat and let stand 2 hours. |
| 4 | Drain beans and return to pot. |
| 5 | Add enough cold water to cover by two inches. |
| 6 | Cover and bring to a boil. |
| 7 | Reduce heat and simmer until beans are tender but not mushy, about 2 hours. |
| 8 | Add water as necessary. |
| 9 | Drain beans, reserving 3 cups liquid. |
| 10 | Return beans to pot along with 1 cup of the cooking liquid. |
| 11 | Meanwhile, preheat the oven to 325 degrees. |
| 12 | Place cumin and oregano in small baking pan. |
| 13 | Roast until fragrant, shaking occasionally, about 10 minutes. |
| 14 | Heat oil in heavy skillet. |
| 15 | Add onions, green pepper and garlic. |
| 16 | Stir over medium high heat for 3 minutes. |
| 17 | Add cumin and oregano mixture, paprika, cayenne, and salt. |
| 18 | Cook until onions are soft, about 10 minutes. |
| 19 | Mix in tomatoes and jalapenos. |
| 20 | Bring to a boil. |
| 21 | Gently stir into the beans. |
| 22 | If necessary, thin with reserved liquid. |
| 23 | Char and peel the red bell pepper. |
| 24 | Dice into ?pieces. |
| 25 | Place 1 oz goat cheese in ea ch bowl. |
| 26 | Top with chili. |
| 27 | Garnish with sour cream and diced red bell pepper. |
| 28 | Pass warm tortillas separately. |
| 29 | Bill pfeiffer"s 1980 world champ. chil |
