California Beef and Bean Chili

• 113 cups beans black beans, kidney beans, or pinto beans
• 1 pound beef, round steak boneless, cut in 1inch cubes
• 1 1/4 teaspoons cumin seeds
• 1 1/4 teaspoons oregano
• 13 teaspoon sage dried
• 1 small bay leaves
• 1 each scallions, spring or green onions finely chopped
• 13 teaspoon cayenne pepper
• 23 teaspoon paprika
• 1 each garlic cloves minced
• 1 1/2 tablespoons red wine vinegar
• 13 teaspoon black pepper
• 1 tablespoon parsley leaves finely chopped
• 1 tablespoon cilantro
• 1 tablespoon olive oil
• 1 each onions finely chopped
• 1 each green bell peppers coarsely chopped
• 1 each sweet red bell peppers coarsely chopped
• 1 1/2 tablespoons jalapeno pepper finely chopped
• 2 cups tomatoes canned, with juice
• 4 cups bean cooking liquid

1. Sort and rinse black beans.
2. Place in heavy pot, cover with cold water (at least 2 inches above level of beans).
3. Bring to boil; simmer until tender (about 1 1/4 hours) adding more water if necessary.
4. When tender, drain beans, reserving bean cooking liquid.
5. Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely.
6. Combine ground cumin seeds with the oregano, sage, bay leaf and scallions.
7. Heat olive oil in skillet, add onions and saute until translucent.
8. Add green, red and jalapeno peppers.
9. Saute 1 to 2 minutes.
10. Remove vegetables with slotted spoon to heavy pot.
11. Add beef and brown.
12. Add to sauteed vegetables.
13. Add remaining ingredients to beef-vegetable mixture.
14. Bring to boil, then simme r until beef is tender (about 1 hour).
15. Add beans the last 15 minutes of cooking to heat through.

beans black beans, beef, cumin seeds, oregano, sage, bay leaves, scallions, cayenne pepper, paprika, garlic, red wine vinegar, black pepper, parsley, cilantro, olive oil, onions, green bell peppers, sweet red bell peppers, jalapeno pepper, tomatoes, bean cooking liquid

Taken from recipeland.com/recipe/v/california-beef-bean-chili-46173 (may not work)