Recipe By : California Beef Council
Serving Size : 6 Preparation Time :0:15
Categories : Spicy Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Black beans
1 lb Beef top round -- boneless,
- cut in 1" cubes
1 1/4 ts Cumin seeds
1 1/4 ts Oregano
1/3 ts Dried sage
1 sm Bay leaf
1 Scallion -- finely chopped
1/3 ts Cayenne pepper
2/3 ts Paprika
1 cl Garlic -- minced
1 1/2 tb Red wine vinegar
1/3 ts Black pepper
1 tb Dried parsley -- finely chopped
1 tb Cilantro
1 tb Olive oil
1 Onion -- finely chopped
1 Green bell pepper -- coarsely chopped
1 Red bell pepper -- coarsely chopped
1 1/2 tb Jalapeno pepper -- finely chopped
2 c Canned tomatoes -- with juice, chopped
4 c Bean cooking liquid
Sort and rinse black beans. Place in heavy pot, cover with cold water
(at least 2" above level of beans). Bring to boil; simmer until
tender (about 1-1/4 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 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 the last 15 minutes of cooking to
heat through.
