Carol's Chili Dip

I saw Carol at the little store last afternoon when she had just come back on Creek Road from Rutland, spying hordes (well at least three) of people along Otter Creek apparently picking fiddleheads. She didn't see any ramp picking going on, but looked for my ecstatically bent back.
But I was on my way to the Co-op and then to Montpelier for the Rural Vermont Annual Meeting, with speaker, Karl Hammer, the beleaguered compostist.

Carol's presentation started out just fine! But after 5 minutes we'd made a travesty of it by gobbling.

But still, I took a moment to ask her how to make her chili dip: Take a can (or 16 ounces of home cooked) black or red beans, dump 'em in a saucepan. Doctor with tomatoes (if you like), Cumin, cinnamon, hot pepper (you could add a little chocolate).
"Just think Mexican tastes," said Carol carelessly. "You know, add a bit of this and a bit of that until it tastes right."
Now, I'm not going to tell you any more than that. That's what Carol told me and I've told you. Let's get busy, guess and taste and compare. That way it becomes your own!
And then she added, "Oh, I forgot to mention the enormous amount of sour cream and shredded Cheddar."
Glad she remedied that situation. This stuff is addictive. And easy!