Someone stole my chipotle powder! LOL! I know I use it in this
recipe, but I don't see it here. I'm thinking I must have changed it
to cayenne. Use what you've got.

There's another version of this in Google, using dried beans. I
must've decided that canned would be easier. Who knows?

The memory is the first thing to go.


* Exported from MasterCook *

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"

--
Change "invalid" to JamesBond's agent number to reply.

<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"

On Thu, 8 Jan 2009 17:16:15 -0700, "pintlar" >
wrote:

><snip>
>. . . . . . I would also add fresh ground black pepper, and some cumin. It
>looks like a great chili . . . . . .

Thanks! The reason there's no cumin in there is that I hate the
stuff! LOL! Fee free to add it to your batch, though. I know that
chili powder contains cumin, but not enough to bother me.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

It is a refreshing and different chili from what I'm used to. Darn good.

I used a whole package of ground round (1.2 pounds)
and 2 packages of stew meat (1.8 pounds total)
1 tsp ground black pepper
four 15 ounce cans black chili beans
2 tsp cumin
two 15 ounce cans crushed tomatoes
1.5 cups of Campbells best tomatoe juice
1.5 cups water

.. . . had to use quite a bit of peanut oil as the ground beef had little
fat.
I cut the stew meat into 3/4" minus cubes and dredged and then cooked them
in a 10 quart dutch oven, in three batches. Separate from the ground
round.... again, more peanut oil
I kept all the fond.
Put it all together and I was 1.5 inches from the top of the 10 qt. dutch
oven.
.. . . First 'pig out' was delicious. It will be even better after being
frozen and then thawed and reheated.
One fine dish.

In article >,
"pintlar" > wrote:

> It is a refreshing and different chili from what I'm used to. Darn good.
>
> I used a whole package of ground round (1.2 pounds)
> and 2 packages of stew meat (1.8 pounds total)
> 1 tsp ground black pepper
> four 15 ounce cans black chili beans
> 2 tsp cumin
> two 15 ounce cans crushed tomatoes
> 1.5 cups of Campbells best tomatoe juice
> 1.5 cups water
>
> . . . had to use quite a bit of peanut oil as the ground beef had little
> fat.
> I cut the stew meat into 3/4" minus cubes and dredged and then cooked them
> in a 10 quart dutch oven, in three batches. Separate from the ground
> round.... again, more peanut oil
> I kept all the fond.
> Put it all together and I was 1.5 inches from the top of the 10 qt. dutch
> oven.
> . . . First 'pig out' was delicious. It will be even better after being
> frozen and then thawed and reheated.
> One fine dish.

You need to make cornbread to go with that!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"pintlar" > wrote in message
...
> It is a refreshing and different chili from what I'm used to. Darn good.
>
> I used a whole package of ground round (1.2 pounds)
> and 2 packages of stew meat (1.8 pounds total)
> 1 tsp ground black pepper
> four 15 ounce cans black chili beans
> 2 tsp cumin
> two 15 ounce cans crushed tomatoes
> 1.5 cups of Campbells best tomatoe juice
> 1.5 cups water
>
> . . . had to use quite a bit of peanut oil as the ground beef had little
> fat.
> I cut the stew meat into 3/4" minus cubes and dredged and then cooked them
> in a 10 quart dutch oven, in three batches. Separate from the ground
> round.... again, more peanut oil
> I kept all the fond.
> Put it all together and I was 1.5 inches from the top of the 10 qt. dutch
> oven.
> . . . First 'pig out' was delicious. It will be even better after being
> frozen and then thawed and reheated.
> One fine dish.
>

How long did you cook the stew meat? Did you just brown it? And why peanut
oil? Sounds like an interesting recipe, I am curious. Oh, and why both
ground and cubed meat?

On Fri, 9 Jan 2009 13:25:22 -0500, "cybercat" >
wrote:

>"pintlar" >

>> I used a whole package of ground round (1.2 pounds)
>> and 2 packages of stew meat (1.8 pounds total)

>How long did you cook the stew meat? Did you just brown it? And why peanut
>oil? Sounds like an interesting recipe, I am curious.

I can understand the peanut oil. I used it as my primary oil before I
discovered Canola. You can cook at higher heat with peanut oil (brown
your meat) without creating smoke.

>Oh, and why both ground and cubed meat?

I can see where the stew and ground type would make a "thick" chili,
but I can do that w/o using two cuts of meat. It doesn't matter
anyway. The days of meat only or meat dominate chili are over for a
lot of us.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

> I can understand the peanut oil. I used it as my primary oil before I
> discovered Canola. You can cook at higher heat with peanut oil (brown
> your meat) without creating smoke.

Huh?

http://www.goodeatsfanpage.com/Colle...mokePoints.htm


--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

On Fri, 09 Jan 2009 21:24:14 -0800, Blinky the Shark
> wrote:

>sf wrote:
>
>> I can understand the peanut oil. I used it as my primary oil before I
>> discovered Canola. You can cook at higher heat with peanut oil (brown
>> your meat) without creating smoke.
>
>Huh?
>
>http://www.goodeatsfanpage.com/Colle...mokePoints.htm
>

Interesting, but I don't believe it.

I changed from vegetable oil to peanut oil "way back". Believe me as,
a practitioner of cooking, peanut oil was better than vegetable oil.
Vegetable oil made me nauseous just smelling it (it stinks!).

I've used EVOO as my main cooking oil for years now, but I don't push
it to the high heat that I push peanut and canola oil.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

pintlar wrote:
> It is a refreshing and different chili from what I'm used to. Darn good.
>
> I used a whole package of ground round (1.2 pounds)
> and 2 packages of stew meat (1.8 pounds total)
> 1 tsp ground black pepper
> four 15 ounce cans black chili beans
> 2 tsp cumin
> two 15 ounce cans crushed tomatoes
> 1.5 cups of Campbells best tomatoe juice
> 1.5 cups water
>
> . . . had to use quite a bit of peanut oil as the ground beef had little
> fat.
> I cut the stew meat into 3/4" minus cubes and dredged and then cooked them
> in a 10 quart dutch oven, in three batches. Separate from the ground
> round.... again, more peanut oil
> I kept all the fond.
> Put it all together and I was 1.5 inches from the top of the 10 qt. dutch
> oven.
> . . . First 'pig out' was delicious. It will be even better after being
> frozen and then thawed and reheated.
> One fine dish.

Glad you enjoyed your chili. Are you looking for comments? I would say,
forget the beans, because beans do not go in chili (sorry, I am from
Texas - I can't help it), and I would add 2-3 tablespoons of chili
powder, some fresh garlic and bay leaves.

Glad you did it. I love chili.

Becca

On Sat, 10 Jan 2009 11:26:00 -0600, Becca >
wrote:

>Glad you enjoyed your chili. Are you looking for comments? I would say,
>forget the beans, because beans do not go in chili (sorry, I am from
>Texas - I can't help it)

What do "chili is meat only" Texans do when they get heart problems -
give up chili all together?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Fri, 09 Jan 2009 21:24:14 -0800, Blinky the Shark
> > wrote:
>
> >sf wrote:
> >
> >> I can understand the peanut oil. I used it as my primary oil before I
> >> discovered Canola. You can cook at higher heat with peanut oil (brown
> >> your meat) without creating smoke.
> >
> >Huh?
> >
> >http://www.goodeatsfanpage.com/Colle...mokePoints.htm
> >
>
> Interesting, but I don't believe it.
>
> I changed from vegetable oil to peanut oil "way back". Believe me as,
> a practitioner of cooking, peanut oil was better than vegetable oil.
> Vegetable oil made me nauseous just smelling it (it stinks!).

Seconded! It's why I use peanut oil in the deep fryer, and why it's
sold by the gallon. <g>

>
> I've used EVOO as my main cooking oil for years now, but I don't push
> it to the high heat that I push peanut and canola oil.

Barb, have you tried Coconut oil yet?

Great butter substitute and has a nice high smoke point. :-)
Supposed to have lots of health benefits too...
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

In article >,
Michelle Steiner > wrote:

> In article >,
> sf > wrote:
>
> > I changed from vegetable oil to peanut oil "way back". Believe me
> > as, a practitioner of cooking, peanut oil was better than vegetable
> > oil. Vegetable oil made me nauseous just smelling it (it stinks!).
>
> I use olive oil for most of my cooking, but use peanut oil for Asian
> recipes, and safflower oil when I want a lighter taste than what olive
> oil gives. However, I use Canola for deep frying because it's the least
> expensive of the bunch and my deep fryer requires a lot of it.

Around here, peanut oil is FAR cheaper than Canola.

For general cooking, I still use olive oil the most followed by grape
seed oil when I have it on had as it's good, has a higher smoke point
and is about $2.00 per liter cheaper than EVOO when I get it at Phonecia
in Austin. Next is coconut oil.

I use peanut oil mainly for deep frying, but sometimes for other frying
as the mood strikes. I like it's flavor.

I don't use Canola at all as I do NOT like the way it tastes or smells.
To me, it smells/tastes rancid.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

sf wrote:

> On Fri, 09 Jan 2009 21:24:14 -0800, Blinky the Shark >
> wrote:
>
>>sf wrote:
>>
>>> I can understand the peanut oil. I used it as my primary oil before I
>>> discovered Canola. You can cook at higher heat with peanut oil (brown
>>> your meat) without creating smoke.
>>
>>Huh?
>>
>>http://www.goodeatsfanpage.com/Colle...mokePoints.htm
>>
>>
> Interesting, but I don't believe it.

> I changed from vegetable oil to peanut oil "way back". Believe me as, a

There are a couple of things working, here.

First, I misread your earlier statement (still quoted, above) as saying
"you can cook at higher heat with Canola oil", since you preceded your
actual statement with "I used [peanut oil] as my primary oil before I
discovered Canola". The first claim (that you'd switched to Canola)
apparently set me up to mis-think you were claiming Canola had a higher
smoke point, because I didn't figure you would have moved from a better
oil to an inferior one.

Second, my link does not show Canola to be have a higher smoke point, so I
don't know what it is you're claiming not to believe.

> practitioner of cooking, peanut oil was better than vegetable oil.
> Vegetable oil made me nauseous just smelling it (it stinks!).

So you switched from peanut oil to Canola. Hmmmm.


--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

On Sat, 10 Jan 2009 10:41:44 -0800, Blinky the Shark
> wrote:

>So you switched from peanut oil to Canola. Hmmmm.

The progression was first vegetable oil (which I still hate) and
Crisco, switched over to peanut oil because the talk on cooking shows
at the time was that it had a "higher smoke point" (with some
venturing into corn oil), then Canola. I use EVOO and Canola now.
Heavy on the EVOO which I buy in one liter bottles from CostCo.

That web site certainly bashed holes my perspective on vegetable oil,
but I'm not changing my mind about it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
Michelle Steiner > wrote:

> In article >,
> Omelet > wrote:
>
> > Seconded! It's why I use peanut oil in the deep fryer, and why it's
> > sold by the gallon. <g>
>
> Not around here, it isn't; otherwise, I'd use it instead of Canola.

If Canola works for you, more power to ya. :-)

I personally cannot stand that stuff.

But, tastes vary!

I pay around $7.00 or so per gallon for Lou Anna peanut oil.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

In article >,
sf > wrote:

> On Sat, 10 Jan 2009 11:26:00 -0600, Becca >
> wrote:
>
> >Glad you enjoyed your chili. Are you looking for comments? I would say,
> >forget the beans, because beans do not go in chili (sorry, I am from
> >Texas - I can't help it)
>
> What do "chili is meat only" Texans do when they get heart problems -
> give up chili all together?

Since red meat does not cause heart disease, no.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

On Sat, 10 Jan 2009 18:40:14 -0600, Omelet >
wrote:

>I pay around $7.00 or so per gallon for Lou Anna peanut oil.

Never heard of that brand, but it's cheap enough for me!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Sat, 10 Jan 2009 18:40:14 -0600, Omelet >
> wrote:
>
> >I pay around $7.00 or so per gallon for Lou Anna peanut oil.
>
> Never heard of that brand, but it's cheap enough for me!

I get the same brand of coconut oil. :-)
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

On Thu, 08 Jan 2009 18:03:09 -0600, Damsel in dis Dress
> wrote:

>Someone stole my chipotle powder! LOL! I know I use it in this
>recipe, but I don't see it here. I'm thinking I must have changed it
>to cayenne. Use what you've got.
>
>There's another version of this in Google, using dried beans. I
>must've decided that canned would be easier. Who knows?
>
>The memory is the first thing to go.
>
>
> * Exported from MasterCook *
>
> 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"



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Jan 10, 4:40*pm, Omelet > wrote:
> In article >,
>
> *sf > wrote:
>
> > What do "chili meat only" Texans do when they get heart problems -
> > give up chili all together?
>
> Since red meat does not cause heart disease, no.

It certainly does if it has any fat at all.

In article
>,
sf > wrote:

> On Jan 10, 4:40*pm, Omelet > wrote:
> > In article >,
> >
> > *sf > wrote:
> >
> > > What do "chili meat only" Texans do when they get heart problems -
> > > give up chili all together?
> >
> > Since red meat does not cause heart disease, no.
>
> It certainly does if it has any fat at all.

Mythconception... Sorry.

Tell that to the Eskimos.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

On Sat, 10 Jan 2009 20:17:10 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Sat, 10 Jan 2009 18:40:14 -0600, Omelet >
>> wrote:
>>
>> >I pay around $7.00 or so per gallon for Lou Anna peanut oil.
>>
>> Never heard of that brand, but it's cheap enough for me!
>
>I get the same brand of coconut oil. :-)

It's been a while since I bought coconut oil.... it's a solid isn't
it?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 11 Jan 2009 02:28:48 -0600, Omelet >
wrote:

>In article
>,
> sf > wrote:
>
>> On Jan 10, 4:40*pm, Omelet > wrote:
>> > In article >,
>> >
>> > *sf > wrote:
>> >
>> > > What do "chili meat only" Texans do when they get heart problems -
>> > > give up chili all together?
>> >
>> > Since red meat does not cause heart disease, no.
>>
>> It certainly does if it has any fat at all.
>
>Mythconception... Sorry.
>
>Tell that to the Eskimos.

tell that to my husband's doctor!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

l, not -l wrote:

> While I agree with Om; the "facts" are constantly changing on what is and
> isn't good for you. If I were very concerned about the fat in red meat
> being detrimental to my health, I would switch to grass-fed beef which has
> substantially less fat than most mass-marketed beef.
>
> If I were to grow even more concerned, I would substitute TSP/TVP (textured
> soy/vegetable protein); it provides the protein and texture of beef without
> the fat. In a highly seasoned dish like chili, you'll find TSP at its best
> because the chile is the star ingredient. Obviously, the TSP chili will not
> taste the same as with beef; but, it will be very good and without any
> possible red meat issue.

You are right, chili made with TVP is pretty good.

Becca