1 lb. dried black beans, cold water to cover
6 c. water
1 bay leaf
3 tbsp. oil
2 lg. onions, chopped
3 cloves garlic, minced
1 (14 1/2 oz.) can tomatoes
2-3 jalapeno peppers
2 tbsp. chili powder
1 tbsp. red wine vinegar
1 1/2 tsp. salt
1 tsp. paprika
1 tsp. oregano
1 tsp. unsweetened cocoa powder
1/2 tsp. cumin
1/4 tsp. cinnamon

Place beans in 8 quart kettle and cover with the cold water. Cover and bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered for 1 hour. Drain. Add the 6 cups water and bay leaf to beans in kettle. Return to heat. Bring to a boil. Reduce heat and simmer for 2 hours. Meanwhile, heat oil in skillet and add onions and garlic; cook until tender. Coarsely chop tomatoes; add to skillet. Add chopped jalapenos, chili powder, salt, paprika, oregano, cocoa powder, cumin and cinnamon. Simmer 15 minutes. Add tomato mixture to beans. Stir in wine vinegar. Continue simmering 30 minutes or until beans are very tender and chili has thickened slightly. Discard bay leaf. Serve with condiments. 6 servings

Condiments:
Plain yogurt or sour cream
Fresh, chunky salsa
Picante sauce
Shredded cheese
Chopped tomato and green onion