California Beef and Black Bean Chili
A spicy, well-seasoned bowl of red, California style with diced top round beef steak and black beans.
1/3 cup dry black beans
1 1/4 teaspoons ground cumin
1 1/4 teaspoons dried oregano
1/3 teaspoon ground sage
1 bay leaf
1 green onion, chopped
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped
1 pound top round beef steak, diced
2 cups seeded and chopped tomatoes
1/3 teaspoon cayenne pepper
2/3 teaspoon paprika
1 garlic clove, crushed
1 1/2 tablespoons red wine vinegar
1/3 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley
- Sort and rinse dry black beans. Place in heavy kettle, cover with 2 inches cold water above the beans, and bring to a boil. Simmer about 20 minutes, adding more water if necessary.
- Meanwhile, combine cumin, oregano, sage, bay leaf, and chopped green onion. Heat olive oil in a skillet; add the green onion mixture and chopped onion; sauté until translucent. Add chopped green bell pepper, chopped red bell pepper, and chopped jalapeño. Sauté for 1 to 2 minutes. Remove to the kettle with the beans.
- Add diced beef steak to the skillet and brown. Remove and add to kettle with chopped whole tomatoes, cayenne pepper, paprika, crushed garlic clove, red wine vinegar, pepper, and chopped parsley. Bring to a boil, then reduce the heat, and simmer until the beef is tender, about 1 hour.
Makes 6 servings.