Beef and Black Bean Chili
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 jalapeņo, seeded and chopped (see note)
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; saute
until translucent. Add chopped green bell pepper, chopped red bell pepper, and
chopped jalapeno. Saute 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.
Note: Working with jalapeņos or other chiles: Capsaicin is the ingredient in
chiles that causes the burning sensation associated with fresh peppers. It's a
good idea to use rubber gloves when handling fresh chiles. (Disposable surgical
gloves, available at most drugstores, work best for this.) If you choose not to
use gloves, be extremely careful not to touch any part of your body, especially
your eyes. After you've finished handling the chiles, wash your knife and
cutting board with hot soapy water to ensure that there is no carry-over to
other foods that may come in contact with the peppers.
