California Beef and Bean Chili Recipe

Name: California Beef and Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 cups beans black beans, kidney beans, or pinto beans; 1 pound beef, round steak boneless, cut in 1inch cubes; 1 1/4 teaspoons cumin seeds; 1 1/4 teaspoons oregano; ⅓ teaspoon sage dried; 1 small bay leaves; 1 each scallions, spring or green onions finely chopped; ⅓ teaspoon cayenne pepper; ⅔ teaspoon paprika; 1 each garlic cloves minced; 1 1/2 tablespoons red wine vinegar; ⅓ teaspoon black pepper; 1 tablespoon parsley leaves finely chopped; 1 tablespoon cilantro; 1 tablespoon olive oil; 1 each onions finely chopped; 1 each green bell peppers coarsely chopped; 1 each sweet red bell peppers coarsely chopped; 1 1/2 tablespoons jalapeno pepper finely chopped; 2 cups tomatoes canned, with juice; 4 cups bean cooking liquid

Servings: persons

113 cups beans black beans, kidney beans, or pinto beans
1 pound beef, round steak boneless, cut in 1inch cubes
1 1/4 teaspoons cumin seeds
1 1/4 teaspoons oregano
⅓ teaspoon sage dried
1 small bay leaves
1 each scallions, spring or green onions finely chopped
⅓ teaspoon cayenne pepper
⅔ teaspoon paprika
1 each garlic cloves minced
1 1/2 tablespoons red wine vinegar
⅓ teaspoon black pepper
1 tablespoon parsley leaves finely chopped
1 tablespoon cilantro
1 tablespoon olive oil
1 each onions finely chopped
1 each green bell peppers coarsely chopped
1 each sweet red bell peppers coarsely chopped
1 1/2 tablespoons jalapeno pepper finely chopped
2 cups tomatoes canned, with juice
4 cups bean cooking liquid

1
Sort and rinse black beans.
2
Place in heavy pot, cover with cold water (at least 2 inches above level of beans).
3
Bring to boil; simmer until tender (about 1 1/4 hours) adding more water if necessary.
4
When tender, drain beans, reserving bean cooking liquid.
5
Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely.
6
Combine ground cumin seeds with the oregano, sage, bay leaf and scallions.
7
Heat olive oil in skillet, add onions and saute until translucent.
8
Add green, red and jalapeno peppers.
9
Saute 1 to 2 minutes.
10
Remove vegetables with slotted spoon to heavy pot.
11
Add beef and brown.
12
Add to sauteed vegetables.
13
Add remaining ingredients to beef-vegetable mixture.
14
Bring to boil, then simme r until beef is tender (about 1 hour).
15
Add beans the last 15 minutes of cooking to heat through.

6803

kcal

Calories

Fat

1174

Carbs

484

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 113 cups beans black beans, kidney beans, or pinto beans, 1 pound beef, round steak boneless, cut in 1inch cubes, 1 1/4 teaspoons cumin seeds, 1 1/4 teaspoons oregano, and more.

Yes, California Beef and Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Beef and Bean Chili

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