Recipe - California Beef And Black Bean Chili

1 1/3 cup Black beans
1 pound Beef top round, boneless,
cut in 1inch cubes
1 One fourth teaspoon Cumin seeds
1 One fourth teaspoon Oregano
1/3 teaspoon Dried sage
1 small Bay leaf
1 Scallion, finely chopped
1/3 teaspoon Cayenne pepper
2/3 teaspoon Paprika
1 Garlic clove, minced
1 One half tablespoon Red wine vinegar
1/3 teaspoon Black pepper
1 tablespoon Dried parsley, finely
chopped
1 tablespoon Cilantro
1 tablespoon Olive oil
1 Onion, finely chopped
1 Green bell pepper, coarsely
chopped
1 Red bell pepper, coarsely
chopped
1 One half tablespoon Jalapeno peppers, finely
chopped
2 cup Canned tomatoes, with juice,
chopped
4 cup Bean cooking liquid

Sort and rinse black beans. Place in heavy pot, cover with cold water (at
least 2 inches above level of beans). Bring to boil; simmer until tender
(about 1 One fourth hours) adding more water if necessary. When tender, drain
beans, reserving bean cooking liquid.

Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush
finely. Combine ground cumin seeds with the oregano, sage, bay leaf and
scallions.

Heat olive oil in skillet, add onions and saute until translucent. Add
green, red and jalapeno peppers. Saute 1 to 2 minutes. Remove vegetables
with slotted spoon to heavy pot. Add beef and brown. Add to sauteed
vegetables.

Add remaining ingredients to beefvegetable mixture. Bring to boil, then
simmer until beef is tender (about 1 hour). Add beans the last 15 minutes
of cooking to heat through.

Recipe by: California Beef Council Posted to MCRecipe Digest V1 #667 by
Rooby MsRooby@sprintmail.com on Jul 12, 1997