Black bean chili (pfeiffer)

4       c            Dried black beans
   2       tb           Oregano, dried
   2                    Onions, large, chopped
   1 1/2   c            Green peppers, finely diced
                        Warm flour tortillas
   2       tb           Cumin seed
     1/2   c            olive oil
   4 1/2   ts           Hungarian paprika
   3       tb           garlic, minced

  Place Beans in large pot and cover with cold water.
  Bring to a boil. Remove from heat and let stand 2
  hours. Drain Beans and return to pot. Add enough cold
  water to cover by two inches. Cover and bring to a
  boil. Reduce heat and simmer until Beans are tender
  but not mushy, about 2 hours. Add water as necessary.
  Drain Beans, reserving 3 cups liquid. Return Beans to
  pot along with 1 cup of the cooking liquid. Meanwhile,
  preheat the oven to 325 degrees.  Place Cumin and
  Oregano in small baking pan. Roast until fragrant,
  shaking occasionally, about 10 minutes. Heat oil in
  heavy skillet.  Add onions, green pepper and garlic.
  Stir over medium high heat for 3 minutes.  Add Cumin
  and Oregano mixture, Paprika, cayenne, and Salt. Cook
  until onions are soft, about 10 minutes. Mix in
  Tomatoes and jalapenos. Bring to a boil. Gently stir
  into the Beans. If necessary, thin with reserved
  liquid. Char and peel the red bell pepper. Dice into
  1/4 pieces.  Place 1 oz goat cheese in ea ch bowl. Top
  with chili. Garnish with sour cream and diced red bell
  pepper. Pass warm tortillas separately. Bill
  Pfeiffer's 1980 World Champ. Chili