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Black Bean Chili From Katherine Smith

beef, chili, steak, low-fat

1 lb black turtle beans
1 tablespoon cumin seeds
1 tablespoon oregano
2 cup onion; chopped
1 tablespoon olive oil
1 cup red bell pepper; chopped
1 cup green bell pepper; chopped
4 jalapeno chiles; seeded and minced
1 tablespoon garlic; minced
2 bay leaves
2 teaspoon epazote; crushed (optional)
12 oz beer
28 oz can crushed tomatoes with puree
6 oz can tomato paste
5 tablespoon ground red chile
2 teaspoon salt
1 lb top sirloin steak; grilled or broiled and cu
1/4 cup 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

Yield: 12 servings

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