Ingredients

5T Vegetable Oil

1 1/2 large onion - chopped

12 Garlic Cloves - minced

5 Celery stalks - chopped

1T Salt

1T Pepper

3T Med Hot Chili Powder

2T Adobo Powder

1T Hot Crushed Pepper

1t Cayenne Pepper

1T Fennel Seed

1T Ground Cummin

1T Ground Coriander

3T Orange Zest

2 Charred Roasted Red Pepper with skin removed - Chopped

8oz red wine - 2 buck chuck works great

2 28oz cans of Crushed Tomatos

3 28oz cans of Black Beans - Drained

1 6oz can of Tomato Paste

Preparation

  1. Heat Oil in the bottom of a large 8qt soup pot

  2. Add Onion, Garlic, Celery, Salt and Black Pepper and cook until soft and translucent.

  3. Add the next 8 ingredients to the pot. Cook over medium heat for 5 more minutes

  4. Add the charred Roasted Red Pepper Cook for 3 more minutes

  5. Add the red wine and deglaze the pan.

  6. Add the black beans - cook for 3 minutes

  7. Add the crushed tomatos

  8. Add the tomato paste

  9. Cook over medium low heat for 45 minutes, stirring periodically to avoid sticking on the bottom.