• 1 32-ounce package dried black beans
• 1 medium onion, chopped
• 3 cloves garlic, pressed
• Olive oil
• 1 4-oz can diced green chilies
• 6 cups chicken stock
• 6 cups milk
• 2 tablespoons butter
• 3 cups shredded mild cheddar cheese
• 4 tablespoons flour
• 1 teaspoon Liquid Smoke
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon mild curry powder
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste

Place beans in a colander and rinse the beans well. Place in an 8-quart Dutch oven and cover with water (about an inch over the top of the beans) and soak overnight.

Gently saute the onion and garlic in the stock pot with 2 -3 TBSP of olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, liquid smoke, chili powder, cumin, curry powder, cayenne and salt and pepper. Stir well and bring to a boil. Boil for one minute, then reduce heat to medium and simmer for one hour, stirring occasionally. After one hour is up, add the milk and 2 TBSP butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency.