1/3 c. oil
2 onions, chopped
1 1/2 tbsp. cumin seed
1 1/2 tbsp. oregano
3 tsp. sweet paprika
3/4 tsp. cayenne
3 tbsp. chili powder
3 c. canned tomatoes, drained and coarsely chopped
5 garlic cloves, minced
2 jalapeno peppers, peeled and minced
3 c. dried black beans
2 bay leaves
1/4 c. chopped fresh coriander
2 c. Monterey Jack cheese, grated
1 c. sour cream

Heat oil in large skillet. Add the onion and saute for 5 minutes. Add cumin seed, oregano, paprika, cayenne and chili powder. Saute 5 minutes more. add the tomatoes, garlic, and jalapeno pepper. Simmer for 15 minutes. Put all ingredients in 5 quart crock pot. Add black beans, bay leaf and 3 cups of water. Bring to a boil, then simmer on low until beans are very soft. Add more water to keep beans covered.

When ready to serve, stir in the coriander. Divide grated cheese among the serving bowls. Ladle the chili over cheese, top with sour cream.