California Beef and Black Bean Chili

  1. 1/3 cup dry black beans
  2. 1 1/4 teaspoons ground cumin
  3. 1 1/4 teaspoons dried oregano
  4. 1/3 teaspoon ground sage
  5. 1 bay leaf
  6. 1 green onion, chopped
  7. 1 tablespoon olive oil
  8. 1 onion, chopped
  9. 1 green bell pepper, seeded and chopped
  10. 1 red bell pepper, seeded and chopped
  11. 1 jalapeƱo, seeded and chopped
  12. 1 pound top round beef steak, diced
  13. 2 cups seeded and chopped tomatoes
  14. 1/3 teaspoon cayenne pepper
  15. 2/3 teaspoon paprika
  16. 1 garlic clove, crushed
  17. 1 1/2 tablespoons red wine vinegar
  18. 1/3 teaspoon ground black pepper
  19. 1 tablespoon chopped flat-leaf parsley
  1. 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.
  2. Combine cumin, oregano, sage, bay leaf, and chopped green onion.
  3. 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.
  4. Move to the kettle with the beans. Add diced beef steak to the skillet and brown. Move and add to kettle with chopped whole tomatoes, cayenne pepper, paprika, crushed garlic clove, red wine vinegar, pepper, and chopped parsley.
  5. Bring to a boil, then reduce the heat, and simmer until the beef is tender, about 1 hour.
  6. Use caution when handling jalapeƱos. A good idea would be the use of rubber gloves.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases