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Recipe Name: California Beef And Black Bean Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

1 1/3 Cup(s) Black beans
1 Pound(s) Beef top round, boneless
cut in 1-inch cubes
1 1/4 Teaspoon(s) Cumin seeds
1 1/4 Teaspoon(s) Oregano
1/3 Teaspoon(s) Dried sage
1 Bay leaf
1 Scallion, finely chopped
1/3 Teaspoon(s) Cayenne pepper
2/3 Teaspoon(s) Paprika
1 Garlic clove, minced
1 1/2 Tablespoon(s) Red wine vinegar
1/3 Teaspoon(s) Black pepper
1 Tablespoon(s) Dried parsley, finely
1 Tablespoon(s) Cilantro
1 Tablespoon(s) Olive oil
1 Onion, finely chopped
1 Green bell pepper, coarsely
1 Red bell pepper, coarsely
1 1/2 Tablespoon(s) Jalapeno peppers, finely
2 Cup(s) Canned tomatoes, with juice
4 Cup(s) 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 by: California Beef Council Posted to MC-Recipe Digest V1 #667
by Rooby <> on Jul 12, 1997

Nutrition (calculated from recipe ingredients)
Calories: 320
Calories From Fat: 45
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 1592.5mg
Potassium: 1514.4mg
Carbohydrates: 53.1g
Fiber: 21.7g
Sugar: 9g
Protein: 22g

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