Recipe 4 All: Black Bean Chili from Katherine Smith Recipe — Every recipe in the World on this site.

Recipe 4 All: Black Bean Chili from Katherine Smith Recipe

Black Bean Chili from Katherine Smith

Yield: 12 Servings
1lb Black Turtle Beans
1tablespoon Cumin Seeds
1tablespoon Oregano
2cups Onion; chopped
1tablespoon Olive Oil
1cups Red Bell Pepper; chopped
1cups Green Bell Pepper; chopped
4  Jalapeno Chiles; seeded and
1tablespoon Garlic; minced
2  Bay Leaves
2teaspoon Epazote; crushed (optional)
12oz Beer
28oz Can Crushed Tomatoes with
6oz Can Tomato Paste
5tablespoon Ground Red Chile
2teaspoon Salt
1lb Top Sirloin Steak; grilled
¼cups 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

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.

Shadow Zone IV - Stinson Beach, CA

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