• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

California Beef and Black Bean Chili

  • Recipe Submitted by on

Category: Beans, Beef

 Ingredients List

  • 1 1/3 c Black beans
  • 1 lb Beef top round, boneless,
  • -cut in 1-inch cubes
  • 1 1/4 ts Cumin seeds
  • 1 1/4 ts Oregano
  • 1/3 ts Dried sage
  • 1 sm Bay leaf
  • 1 Scallion, finely chopped
  • 1/3 ts Cayenne pepper
  • 2/3 ts Paprika
  • 1 Garlic clove, minced
  • 1 1/2 tb Red wine vinegar
  • 1/3 ts Black pepper
  • 1 tb Dried parsley, finely
  • -chopped
  • 1 tb Cilantro
  • 1 tb Olive oil
  • 1 Onion, finely chopped
  • 1 Green bell pepper, coarsely
  • -chopped
  • 1 Red bell pepper, coarsely
  • -chopped
  • 1 1/2 tb Jalapeno peppers, finely
  • -chopped
  • 2 c Canned tomatoes, with juice,
  • -chopped
  • 4 c Bean cooking liquid


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 1 1/4 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

Heat olive oil in skillet, add onions and saute until translucent. Add
green, red and jalapeno peppers. Saute 1 to 2 minutes. Remove vegetables
with slotted spoon to heavy pot. Add beef and brown. Add to sauteed

Add remaining ingredients to beef-vegetable mixture. Bring to boil, then
simmer until beef is tender (about 1 hour). Add beans the last 15 minutes
of cooking to heat through.

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