Mexican Black-Bean Chili

Ingredients

• 2  bay leaves 
• 1 cup pieces bell pepper green ()
• 1 cup pieces bell pepper red ()
• 1 cup pieces bell pepper yellow ()
• 15 ounce canned tomatoes italian-style undrained chopped canned
• 1 tablespoon chili powder 
• 2 teaspoons cumin seeds 
• 1 pound black beans dried
• 1 cup cilantro leaves fresh minced
• 4  garlic cloves minced
• 0.5 teaspoon ground cinnamon 
• 1 teaspoons hot sauce 
• 2  jalapeño peppers seeded chopped
• 2 cups onion chopped
• 2 teaspoons oregano dried
• 1 teaspoon salt 
• 1.5 ounces bittersweet chocolate coarsely chopped

Equipment

• dutch oven
• slow cooker

Directions

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes.
2. Remove from heat; cover and let stand 1 hour.
3. Drain beans.
4. Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.