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 jalapeño, 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 jalapeños 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.