BEEF AND BLACK BEAN CHILI
Recipe by Diane Collins, Ranchwoman and Cowbelle.
“This is one of my favorite chili recipes, ranch hands love it. It makes six generous servings. This recipe came from the Powderhorn Cowbelles of Ft. Sumner, N. M. many years ago.”
2 lb. Boneless beef chuck or arm roast
1/4 cup chili powder
3/4 cup dried black beans (or 1-2 15 oz cans black beans, rinsed and drained)
1 tsp. Salt
3 Tbsp. Oil
1 Tbsp. Ground cumin or cumin seeds (optional)
1/2 tsp black pepper
2 large green bell peppers, chopped
1 cup water
1 lg. Onion, chopped
6 oz. Tomato juice
2-4 jalapeno peppers, seeded and finely chopped
1 beef bouillon cube
Cheddar cheese, shredded
3 gloves garlic, crushed
For dried beans, cover and soak for 12 hours or overnight. Drain and rinse beans. Combine beans and four cups of water in a large sauce pan. Bring to a boil, reduce heat. Cover and simmer 1 1/2 hours or until beans are tender (or rinse and drain canned beans and heat). Trim fat from beef roast; cut into 1 1/2 inch cubes. Heat oil in Dutch oven over medium heat. Add beef and brown. Add green and jalapeno peppers, onion and garlic; cook 10 minutes, stirring frequently. Reduce heat to low; stir in chili powder, cumin, salt and pepper. Cook and stir 1 minute. Stir in tomato juice, water, and bouillon cube. Simmer 1 hour and 20 minutes. Add drained beans, continue to simmer for 10 more minutes. Serve hot with shredded cheddar cheese and sour cream.
The Elgin/Sonoita Cowbelles are part of the Santa Cruz County Cowbelles, organized in 1947. The Cowbelles promote ranching. They support community events. Look for them at annual events held at the fairgrounds and special events at Elgin School.