California beef and black bean chili

6 servings

Ingredients

Quantity Ingredient
1⅓ cup Black beans
1 pounds Beef top round, boneless, cut in 1-inch cubes
1¼ teaspoon Oregano
1¼ teaspoon Cumin seeds
⅓ teaspoon Dried sage
1 small Bay leaf
1 Scallions, finely chopped
⅓ teaspoon Cayenne pepper
⅔ teaspoon Paprika
1 Garlic clove, minced
1½ tablespoon Red wine vinegar
⅓ teaspoon Black pepper
1 tablespoon Dried parsley, finely chopped
1 tablespoon Cilantro
1 tablespoon Olive oil
1 Onion, finely chopped
1 Green bell pepper, coarsely chopped
1 Red bell pepper, coarsely chopped
1½ tablespoon Jalapeno peppers, finely chopped
2 cups Canned tomatoes, with juice, chopped
4 cups Bean cooking liquid

Directions

Sort and rinse black beans. Place in a heavy pot, cover with cold water (at least 2 inches above level of beans). Bring to boil, simmer until tender (about 1¼ hours) adding more water if necessary. When tender, drain beans, reserving bean cooking liquid.

Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely. Combine ground cumin seeds with the oregano, sage, bay leaf and scallions.

Heat olive oil in skillet, add onions and saute until translucent.

Add green, red, and jalapeno peppers. Saute 1 to 2 minutes. Remove vegetables with slotted spoon to heavy pot. Add beef to skillet and brown. Add to sauteed vegetables.

Add remaining ingredients to beef-vegetable mixture. Bring to boil, then simmer until beef is tender (about 1 hour). Add beans after 45 minutes of cooking to heat through.

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