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  • California Beef And Black Bean Chili

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    California Beef And Black Bean Chili
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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

    Directions

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

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