Opryland Hotel Jack and Black Bean Chili

Source: Mandy Palik, Opryland Hotel

1 pound dry black beans, soaked overnight, drained and rinsed
3 chipotle peppers
3 pasilla or ancho peppers
1 medium green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon ground cumin
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
2 cans chopped tomatoes, undrained
3 cups vegetable broth or water
3/4 cup Jack Daniel's whiskey
1 to 2 milk chocolate bars

Split and remove seeds from dried peppers. Finely chop dried peppers.

In large saucepan or Dutch oven, cook bell pepper, onion and garlic in hot oil until tender. Stir in cumin, oregano and salt. Cook together one minute more. Add tomatoes, beans, broth, Jack Daniel's, chile peppers, and chocolate; bring to a boil. Reduce heat, cover and simmer 2 hours, stirring occasionally until beans are tender.

To thicken chili, mash beans lightly before serving. Ladle chili into serving bowls and garnish with sour cream, avocado, cheese and/or tortilla chips.

Serves 6 to 8.

To make black bean dip, prepare as directed above except continue to simmer uncovered until thick. Puree chili in food processor. Top with jack cheese.

Serve hot with tortilla chips.