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| California Beef and Black Bean Chili |
1/3 cup dry black beans
1 1/4 teaspoons ground cumin
1 1/4 teaspoons dried oregano
1/3 teaspoon ground sage
1 bay leaf
1 green onion, chopped
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped (see note)
1 pound top round beef steak, diced
2 cups seeded and chopped tomatoes
1/3 teaspoon cayenne pepper
2/3 teaspoon paprika
1 garlic clove, crushed
1 1/2 tablespoons red wine vinegar
1/3 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley
Sort and rinse dry black beans. Place in heavy kettle, cover
with 2 inches cold
water above the
beans, and bring to a boil. Simmer about 20 minutes, adding
more water if
necessary.
Meanwhile, combine cumin, oregano, sage, bay leaf,
and chopped green onion. Heat
olive oil in a
skillet; add the green onion
mixture and chopped onion; saute until translucent.
Add chopped
green bell
pepper, chopped red bell pepper, and chopped jalapeno. Saute for 1 to
2
minutes.
Remove to the kettle with the beans.
Add diced beef steak to the
skillet and brown. Remove and add to kettle with
chopped whole
tomatoes,
cayenne pepper, paprika, crushed garlic clove, red wine vinegar,
pepper, and
chopped
parsley. Bring to a boil, then reduce the heat, and simmer until the
beef is
tender, about 1
hour.
Makes 6 servings.
Use caution when handling jalapeños. A good idea would be the use of
rubber gloves.
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