© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Damsel
Servings: 4 quarts
16 ounces dried black beans, rinsed and sorted
1 pound ground beef
1 pound beef stew meat, ½ inch cubes
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 clove garlic, finely minced
28 ounces crushed tomatoes
5 teaspoons chili powder
¼ teaspoon cayenne pepper
1 teaspoon salt
water, as needed
Rinse and sort the beans. Place into a 3 quart saucepan with 2 quarts of water. Bring to a boil, and remove from heat. Let stand for one hour. Drain; add fresh water, and bring to a second boil. Reduce heat and simmer for one hour. Drain.
Coat stew meat with a small amount of flour. While beans are cooking, brown ground beef and 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. Drain off any excess fat. Add garlic, tomatoes, and spices. Simmer until beans are ready. Add beans and water, if needed. Cook until beans are desired texture. Adjust seasonings if needed.
Serve with crackers and shredded cheddar or monterey jack cheese.