<snip>
.. . . . . . I would also add fresh ground black pepper, and some cumin. It
looks like a great chili . . . . . .
*******************************
> Black Bean Chili
>
> Recipe By :Carol Peterson
> Serving Size : 16 Preparation Time :0:00
> Categories : Beans/Legumes Signature Dishes
> Stews/Chilis
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound ground chuck
> 2 tablespoons all-purpose flour -- to coat stew meat
> 1 1/2 pounds beef stew meat -- 1/2" cubes
> 1 medium onion -- finely chopped
> 1 medium green pepper -- finely chopped
> 1 clove garlic -- finely minced
> 28 ounces canned crushed tomatoes
> 3 16 ounce cans black beans -- drained
> 5 teaspoons chili powder
> 1/4 teaspoon cayenne pepper
> 1 teaspoon salt
> water -- as needed
>
> Brown ground beef and the flour-coated stew meat in a 4-quart saucepan
> (start the ground beef first, so there is some fat in the pan to keep
> the stew meat from sticking). When meat is browned, add the onion and
> green pepper. Cook until the onion is translucent. Add garlic and
> cook for about 2 more minutes. Drain off any excess fat. Add
> tomatoes, beans, and spices. Cover and simmer for 45 minutes, adding
> water if desired. Adjust seasonings and serve.
>
> Serving suggestions:
> Saltine crackers or oyster crackers
> Shredded cheddar, Monterey jack, or other cheese
> Chopped onions
>
> Yield:
> "4 quarts"