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Black Bear Chili Ingredients:
4 cup dry black beans
2 tbs cumin
2 tbs oregano
1/2 cup olive oil
2 LBS flank steak, cut into cubes
2 large onions, chopped
1 green pepper, diced
3 cloves garlic, minced
4 1/2 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1 large can crushed tomatoes
1/4 cup jalapenos, sliced
1 red bell pepper 6 0z
Romano cheese, grated
Sour cream
Warm flour tortillas
Place beans in large
pot and cover with cold water. Bring to boil. Remove
from heat and let stand 2hrs. Drain beans and return to
pot. Add enough cold water to cover by 2in. Cover and
bring to boil. Reduce heat and simmer until beans are
tender about 2hrs. Add water as necessary. Drain beans
into Dutch oven, reserving 3c liquid. Add 1 cup of
liquid to beans. Heat olive oil in large skillet and
brown steak. Add onions, green pepper, and garlic. Stir
for 3min. Add spices and cook for 1Omin, stirring often.
Mix in jalapenos and tomatoes. Bring to boil then add to
beans. Add remaining reserved liquid to thin. Simmer
covered 1/2hr. Serve over tortillas. Top with sour
cream, Romano cheese, and diced red bell peppers. |
