Allan's Black Bean Chili

For several years I have made black bean chili for dinner on Halloween. My younger kids think it is a long standing tradition. However, I started doing it about the time Josh and Brad left on their missions. So to them it's not much of a tradition. They have been away from home most of the time I have been doing it.
Allan's office has a chili cook off every year for Halloween. It has to be an original recipe so we modified my original recipe that I got from a magazine a long time ago. I like it a lot better now. I usually make a big pot of chili, hoping all my grandkids will come eat some sometime on Halloween when they come to show me their costumes. Then we eat it for dinner several times during the next week. This year it actually worked because Sarah & Josh were here for Anna's wedding. The only grandchild I didn't see was cute little Owen. But maybe he can come next year when they live closer.

Allan's Halloween Black Bean Chili

3 T. margarine
2 large yellow onions and 1 purple onion, peeled and chopped
2 lbs. chuck roast
3/4 cup chili powder
3 T. Oregano
2 15 oz. cans crushed Italian tomatoes with juice
2 15 oz. cans crushed Mexican tomatoes with juice
2 cans Mexican style tomato sauce
1 can diced green chilies
2 cups beef stock
3 cloves garlic, finely minced
2 T. yellow cornmeal
12 16 oz. cans black beans, rinsed and drained, or 3 lbs dry black beans cooked, rinsed and drained.
2 green or red bell peppers, chopped
1-2 jalapeno peppers, minced
Shredded orange cheddar cheese
Sour Cream
1. In a crock pot cook roast for many hours, till tender and then shred with a fork.
2. In a heavy skillet over medium heat, heat margarine and saute onions, stirring occasionally, until the onions are golden on the edges, 10 to 15 minutes.
3. Place shredded meat in a large stock pot. Salt meat, add onions to meat and stir in spices. Cook, stirring frequently, until spices turn meat and onions a rich, dark brown. Add tomatoes, tomato sauce, chilies, beef stock, garlic and peppers. Mix well. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
4. Reduce heat and stir cornmeal to chili. Add beans and stir. Simmer for 5-10 minutes. Ladle chili into bowls and top with cheese and sour cream.