Beef And Black Bean Chili

• 2 lb. boneless beef chuck eye roast
• 3/4 c. dried black beans or 15 oz. can black beans, rinsed and drained
• water
• 3 Tbsp. olive oil
• 2 large green peppers, chopped
• 2 to 4 jalapeno peppers, seeded and finely chopped
• 3 cloves garlic, crushed
• 1/4 c. chili powder
• 1 Tbsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. black pepper, freshly ground
• 1 (28 oz.) can tomatoes in puree, crushed
• 1 c. shredded sharp Cheddar cheese (4 oz.)
• 3/4 c. sour cream
• sourdough bread

1. Soak beans, covered in cold water, for 12 hours or overnight. Drain and rinse beans.
2. Combine beans and 4 cups of water in a large saucepan; bring to a boil.
3. Reduce heat.
4. Cover tightly and simmer 1 to 1 1/4 hours or until beans are tender.

boneless beef chuck eye roast, black beans, water, olive oil, green peppers, peppers, garlic, chili powder, ground cumin, salt, black pepper, tomatoes, cheddar cheese, sour cream, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616843 (may not work)