Black Bean Chili From Katherine Smith

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 minced cilantro.