| OUTDOOR COOKING |
| Black Bear Chili |
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| 4 c. dry black beans 2 Tbsp. cumin 2 Tbsp. oregano ½ c. olive oil 2 lbs. flank steak, cut into cubes 2 lg. onions, chopped 1 green bell pepper, diced 3 cloves garlic, minced 4 ½ tsp. paprika 1 tsp. cayenne pepper 1 tsp. salt 1 lg. can crushed tomatoes ¼ c. jalapenos, sliced 1 red bell pepper, diced 6 oz. Romano cheese, grated sour cream warm flour tortillas Place beans in large pot, and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain beans and return to pot. Add enough cold water to cover beans by 2 inches. Cover and bring to a boil. Reduce heat and simmer until beans are tender (about 2 hours). Add water as necessary. Drain beans, reserving 3 cups liquid. Place beans in a bowl and cover with 1 cup of the liquid. Heat olive oil in large skillet, and brown steak. Add onions, green bell pepper, and garlic. Stir for 3 minutes. Add spices and cook for 10 minutes, stirring often. Mix in jalapenos and tomatoes. Bring to a boil, then add beans. Add remaining reserved liquid (from the beans). Simmer, covered, ½ hour. Serve over tortillas. Top with sour cream, Romano cheese, and red bell pepper. |
| in a pot |