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Black Bean Chili

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16 ounces dried black beans; - rinsed and sorted
1 pound ground beef
1 pound beef stew meat -- 1/2' 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
1/4 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.

'4 quarts'

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 11g Total Fat; (37% calories from fat);
18g Protein; 23g Carbohydrate; 40mg Cholesterol; 244mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat;
0 Other Carbohydrates

Contributor: Damsel in dis Dress


** Exported from Now You're Cooking! v5.73 **



--
-Alan