Instructions: Place beans in large bowl. Add enough water to cover. Let stand overnight.

Drain well.

Place beans in large saucepan. Add enough water to cover. Bring to boil and cook until beans are almost tender, about 30 minutes. Drain.

Heat oil in large skillet over medium high heat. Add onions, garlic and jalapenos and saute until tender, about 4 minutes or so. Add chili powder and cumin and stir until fragrant, about 1 minute.

Add beans, tomatoes with juices, 2 1/2 cups water and sugar. (I used the bean broth). Bring to a boil. Reduce heat to medium-low and simmer 20 minutes.

Add chipotle to black bean chili. Simmer until chili is very thick, stirring frequently and adding more water by 1/2 cupfuls if chili is dry, about 1 hour 15 minutes. Season with salt and pepper.

Divide tortilla chips among bowl. Ladle chili over chips. Spoon dollop of sour cream atop each and serve hot.

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