California Beef & Bean Chili
California Beef and Bean Chili recipe
Yield
8 servingsPrep
25 minCook
2¾ hrsReady
3 1/6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
beans
black beans, kidney beans, or pinto beans |
|
| 1 | pound |
beef, round steak
boneless, cut in 1inch cubes |
*
|
| 1 ¼ | teaspoons |
cumin seeds
|
|
| 1 ¼ | teaspoons |
oregano
|
|
| ⅓ | teaspoon |
sage
dried |
*
|
| 1 | small |
bay leaves
|
*
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| ⅓ | teaspoon |
cayenne pepper
|
|
| ⅔ | teaspoon |
paprika
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 ½ | tablespoons |
red wine vinegar
|
|
| ⅓ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| 1 | tablespoon |
cilantro
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
green bell peppers
coarsely chopped |
|
| 1 | each |
sweet red bell peppers
coarsely chopped |
|
| 1 ½ | tablespoons |
jalapeño pepper
finely chopped |
|
| 2 | cups |
tomatoes
canned, with juice |
|
| 4 | cups |
bean cooking liquid
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
beans
black beans, kidney beans, or pinto beans |
|
| 453.6 | g |
beef, round steak
boneless, cut in 1inch cubes |
*
|
| 6.3 | ml |
cumin seeds
|
|
| 6.3 | ml |
oregano
|
|
| 1.7 | ml |
sage
dried |
*
|
| 1 | small |
bay leaves
|
*
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 1.7 | ml |
cayenne pepper
|
|
| 3.3 | ml |
paprika
|
|
| 1 | each |
garlic cloves
minced |
|
| 23 | ml |
red wine vinegar
|
|
| 1.7 | ml |
black pepper
|
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 15 | ml |
cilantro
|
|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
green bell peppers
coarsely chopped |
|
| 1 | each |
sweet red bell peppers
coarsely chopped |
|
| 23 | ml |
jalapeño pepper
finely chopped |
|
| 473 | ml |
tomatoes
canned, with juice |
|
| 946 | ml |
bean cooking liquid
|
* |
Directions
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 1¼ 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 sauté until translucent.
Add green, red and jalapeno peppers.
Sauté 1 to 2 minutes.
Remove vegetables with slotted spoon to heavy pot.
Add beef and brown.
Add to sautéed vegetables.
Add remaining ingredients to beef-vegetable mixture.
Bring to boil, then simme r until beef is tender (about 1 hour).
Add beans the last 15 minutes of cooking to heat through.
