California Beef And Black Bean Chili
California Beef Chili Beans
Last updated 6/12/2012 1:11:56 AM. Recipe ID 39668. Report a problem with this recipe.
Title: California beef and black bean chili
Categories: Beans, Beef, Soups & ste
Yield: 6 Servings
1 1/3 c Black beans
1 lb Beef top round, boneless,
-cut in 1-inch cubes
1 1/4 ts Cumin seeds
1 1/4 ts Oregano
1/3 ts Dried sage
1 sm Bay leaf
1 Scallion, finely chopped
1/3 ts Cayenne pepper
2/3 ts Paprika
1 Garlic clove, minced
1 1/2 tb Red wine vinegar
1/3 ts Black pepper
1 tb Dried parsley, finely
1 tb Cilantro
1 tb Olive oil
1 Onion, finely chopped
1 Green bell pepper, coarsely
1 Red bell pepper, coarsely
1 1/2 tb Jalapeno peppers, finely
2 c Canned tomatoes, with juice,
4 c 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 1/4 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 beef-vegetable mixture. Bring to boil,
then simmer until beef is tender (about 1 hour). Add beans the last
15 minutes of cooking to heat through.
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