California Beef and Black Bean Chili

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1 tb Dried parsley, finely
1 tb Cilantro
1 1/2 tb Red wine vinegar
1 Onion, finely chopped
1 Garlic; minced
1 Green bell pepper, coarsely
1 Scallion, finely chopped
1 lb Beef top round, boneless,
2/3 ts Paprika
1 1/3 c Black beans
1 Red bell pepper, coarsely
1/3 ts Cayenne pepper
1/3 ts Black pepper
1 1/4 ts Oregano
1 sm Bay leaf
1/3 ts Dried sage
1 tb olive oil
1 1/2 tb Jalapeno peppers, finely
2 c Canned tomatoes, with juice,
4 c Bean cooking liquid
1 1/4 ts Cumin seeds

Original recipe makes 6 Servings



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

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