3 chipotle peppers from a can of chipotles in adobo sauce, coarsely chopped
1 tablespoon chili powder
1 tablespoon kosher salt or 2 teaspoons table salt
1 tablespoon ground cumin
1 teaspoon allspice
1 teaspoon black pepper
Directions:
Soak black beans in water overnight
The next day, place a large pot, ideally a dutch oven or heavy-bottom pot, over medium heat. Add enough oil to coat the bottom and heat until shimmering.
Stir in all the other ingredients except the beans, and cook for another 30 seconds until the pot is very fragrant.
Add the beans and enough water to cover everything by an inch. Bring the pot to a boil, then reduce to a simmer. Simmer uncovered for an hour.
Check the beans for done-ness. They should be soft and cooked through, but not falling apart. If the pot is drying up but the beans are still chewy, add more water. If the beans are cooked but the chili is watery, increase the heat to boil off some of the water for 10 minutes or so. Also check the seasoning, and add more salt if necessary.
Repeat the previous step every 20 minutes until the beans are done.
Notes:
You can increase or decrease the amount of chipotle peppers and chili powder to adjust the heat.
I usually serve this chili over white rice with shredded cheddar cheese and a lime wedge. Other garnishes could include cilantro, avocado, a fried egg, pickled red onion (see below), or anything else that you feel like.
To make pickled red onions: thinly slice half a red onion, and combine it with the juice from 1 lime, 1/2 teaspoon salt, and 1/2 teaspoon sugar in a bowl. Let sit in the fridge for at least 2 hours, but longer is fine. If you think of it, stir the onion slices once or twice to redistribute them in the lime juice mixture.