Instructions: To prepare chili, place beans in large Dutch oven and cover with the boiling water. Let stand, covered, overnight. Discard water and add fresh 6 cups of water; add onions, garlic, bell pepper, cumin, jalapenos and stock. Bring to boil, then lower heat and simmer very slowly 2 to 3 hours until beans are very tender, adding more stock if necessary to keep from scorching.

Drain beans, reserving cooking liquid and returning it to pot. Puree beans, 1 to 2 cups at a time, in blender or food processor, and add to liquid. (Some beans may be left whole if desired. Add more stock to thin soup to consistency you prefer.) Simmer 10 minutes. Add Madeira and salt and pepper to taste.

Remove from heat. Serve with garnishes of lime, onion, cilantro, egg and bell pepper.

This recipe yields 10 to 12 servings.

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