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Title: Black Bean Chili from Katherine Smith
Categories: Chili Ethnic Lowcal
Yield: 12 Servings
| 1 | lb | Black turtle beans |
| 1 | tb | Cumin seeds |
| 1 | tb | Oregano |
| 2 | c | Onion; chopped |
| 1 | tb | Olive oil |
| 1 | c | Red bell pepper; chopped |
| 1 | c | Green bell pepper; chopped |
| 4 | Jalapeno chiles; seeded and minced | |
| 1 | tb | Garlic; minced |
| 2 | Bay leaves | |
| 2 | ts | Epazote; crushed (optional) |
| 12 | oz | Beer |
| 28 | oz | Can crushed tomatoes with puree |
| 6 | oz | Can tomato paste |
| 5 | tb | Ground red chile |
| 2 | ts | Salt |
| 1 | lb | Top sirloin steak; grilled or broiled and cu |
| 1/4 | c | 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
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