California Beef And Black Bean Chili Recipe

• 1 1/3 c. Black beans
• 1 lb Beef top round, boneless, cut in 1-inch cubes
• 1 1/4 tsp Cumin seeds
• 1 1/4 tsp Oregano
• 1/3 tsp Dry sage
• 1 sm Bay leaf
• 1 x Scallion, finely minced
• 1/3 tsp Cayenne pepper
• 2/3 tsp Paprika
• 1 x Garlic clove, chopped
• 1 1/2 Tbsp. Red wine vinegar
• 1/3 tsp Black pepper
• 1 Tbsp. Dry parsley, finely minced
• 1 Tbsp. Cilantro
• 1 Tbsp. Extra virgin olive oil
• 1 x Onion, finely minced
• 1 x Green bell pepper, coarsely minced
• 1 x Red bell pepper, coarsely minced
• 1 1/2 Tbsp. Jalapeno peppers, finely minced
• 2 c. Canned tomatoes, with juice, minced
• 4 c. Bean cooking liquid

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

black beans, cumin, oregano, sage, bay leaf, scallion, cayenne pepper, paprika, garlic, red wine vinegar, black pepper, parsley, cilantro, extra virgin olive oil, onion, green bell pepper, red bell pepper, peppers, tomatoes, liquid

Taken from cookeatshare.com/recipes/california-beef-and-black-bean-chili-97912 (may not work)