Black Bean Chili From Katherine Smith

      Yield: 12 Servings

      1 lb black turtle beans

      1 T  cumin seeds

      1 T  oregano

      2 c  onion,chopped

      1 T  olive oil

      1 c  red bell pepper,chopped

      1 c  green bell pepper,chopped

      4    jalapeno chiles,seeded and

           -minced

      1 T  garlic,minced

      2    bay leaves

      2 t  epazote,crushed (optional)

     12 oz beer

     28 oz can tomatoes with,Crushed

           -puree

      6 oz can tomato paste

      5 T  red chile,Ground

      2 t  salt

      1 lb top sirloin steak,grilled

           -or broiled and cu

    1/4 c  cilantro,minced

Sort through beans and discard any stones. Wash beans in a sieve

under cold running water. Put beans in a pot with 6 cups water. Bring

to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1

hour. Return to heat and bring to a simmer; cook 1 hour.

Meanwhile, toast the cumin seeds in a small pan until they become

fragrant, about 2 minutes. Then add the oregano and toast for 1

minute. Be careful not to burn. Pulverize the seeds and oregano in a

spice grinder. Saute the onion in the olive oil for 5 minutes, then

add the bell peppers, jalapenos and garlic. Saute 5 minutes longer

until the vegetables are quite wilted. Add the spices and half the

beer. Simmer until the beer is reduced by a third. Add remaining beer.

When the beans are just tender but not falling apart, add the

vegetable-beer mixture, the tomato puree and paste, and the chile

powder. Simmer 1 hour, then add salt to taste and the sirloin cubes;

simmer 15 minutes longer. Ladle into serving bowls and garnish with