Source: Cold Spring Tavern, Santa Barbara, California

Yield: 1.1 gallons

24 ounces dry black beans
40 ounces meat (venison, buffalo, rabbit are recommended),
    chopped or ground as desired
24 ounces fresh pasilla chiles
24 ounces onions
12 ounces diced tomatoes
3 ounces chili powder
2 ounces cumin seed
Salt and pepper to taste
Water

Cook the beans in water according to package directions. This will dictate the basic amount of water to use. Feel free to add water to yield your preferred chili consistency.

In a frying pan, saut?the meat until browned; reserve; saut?the onions and chilies until the onions are transparent (use a little canola oil if fat from meat is insufficient).

Combine the beans, meat, onions and chili; add tomatoes.

Add seasonings and salt and pepper to taste.

Simmer for one hour.

Suggested Serving: Ladle into a large bowl and top with a dollop of sour cream and a sprinkling of chopped jalape?s. It's great with a crusty French or sourdough bread.