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
           -chopped
      1 tb Cilantro
      1 tb Olive oil
      1    Onion, finely chopped
      1    Green bell pepper, coarsely
           -chopped
      1    Red bell pepper, coarsely
           -chopped
  1 1/2 tb Jalapeno peppers, finely
           -chopped
      2 c  Canned tomatoes, with juice,
           -chopped
      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.
  
  Recipe