Black Bean Chili From Katherine Smithchili 1.00 lb black turtle beans 1.00 tablespoon cumin seeds 1.00 tablespoon oregano 2.00 cup onion; chopped 1.00 tablespoon olive oil 1.00 cup red bell pepper; chopped 1.00 cup green bell pepper; chopped 4.00 jalapeno chiles; seeded and minced 1.00 tablespoon garlic; minced 2.00 bay leaves 2.00 teaspoon epazote; crushed (optional) 12.00 oz beer 28.00 oz can crushed tomatoes with puree 6.00 oz can tomato paste 5.00 tablespoon ground red chile 2.00 teaspoon salt 1.00 lb top sirloin steak; grilled or broiled and cu 0.25 cup cilantro; minced Sort through beans and discard any stones. Wash beans in a sieve under cold running water. Put beans in a pot with 6 cups water. Bring to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1 hour. Return to heat and bring to a simmer; cook 1 hour. Meanwhile, toast the cumin seeds in a small pan until they become fragrant, about 2 minutes. Then add the oregano and toast for 1 minute. Be careful not to burn. Pulverize the seeds and oregano in a spice grinder. Saute the onion in the olive oil for 5 minutes, then add the bell peppers, jalapenos and garlic. Saute 5 minutes longer until the vegetables are quite wilted. Add the spices and half the beer. Simmer until the beer is reduced by a third. Add remaining beer. When the beans are just tender but not falling apart, add the vegetable-beer mixture, the tomato puree and paste, and the chile powder. Simmer 1 hour, then add salt to taste and the sirloin cubes; simmer 15 minutes longer. Ladle into serving bowls and garnish with minced cilantro. Per Serving: Calories: 220, Protein: 17 g, Carbohydrate: 28 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 511 mg, Fiber: 8 g. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA |
