-
Wash beans and drain. Cover with cold water. Discard floaters and soak 4 to 8 hours in cool place. Drain. Add 6 cups of fresh water. Cover and bring to a boil. Simmer until soft, 1½ hours.
-
Heat olive oil in large cast-iron Dutch oven over medium-high heat. Add ground beef, breaking up with a spoon. Cook until done; drain off fat and discard.
-
Add the garlic and onion and continue to cook until they are translucent.
-
Add the peppers and chilis, and then stir in the spices: cumin, oregano, chili powder, salt, pepper until all the ingredients are well coated.
-
Add the honey, freshly chopped tomatoes and beef broth.
-
When the stew begins to reach a slight boil, reduce the heat to simmer and add the black turtle beans. Cover and cook for 30 minutes.
-
To thicken the chili, mix equal parts cornstarch with water, and then add to chili, stirring slowly until desired consistency is reached.
-
Serve with your favorite toppings!