Black Bean Chili

Black Bean Chili

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 12

  2        pounds  black beans
  2        pounds  ground beef
  2        large  yellow onion -- chopped
  4        cloves  garlic -- chopped
  3        stalks  celery -- chopped
  2        whole  bell pepper -- any colour, chopped
  3        tablespoons  chili powder
  2        tablespoons  paprika
  2        teaspoons  dried oregano
  3        whole  bay leaf
  1        teaspoon  red pepper flakes
  2        28 oz cans  diced tomatoes
  2        28 oz cans  tomato sauce
  1        6 oz can  tomato paste
            salt and pepper to taste

In a large skillet over medium heat, brown ground beef, breaking it up
with the back of a spoon as it browns.

In a large Dutch oven or stockpot over medium heat. Add the chili powder,
chili flakes, onion, and garlic, celery, and pepper (if using). Sautée for
a few minutes, until the ingredients have softened slightly. Add oregano
bay leaves. Add tomatoes, tomato paste and tomato sauce stir until
combined then add the beans and the browned beef.

Stir gently not to crush the beans, then let simmer over medium to
medium-low heat for 1 hour, stirring gently occasionally. Add salt and
black pepper to taste.

When ready to serve, ladle the chili into bowls and pass the garnishes at
the table.

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Per Serving : 597 Calories; 22g Fat (32.7%
calories from fat); 33g Protein; 71g Carbohydrate; 17g Dietary Fiber; 64mg
Cholesterol; 1009mg Sodium.  Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat;
4 Vegetable; 3 Fat.

Serving Ideas : Garnish with chopped green onions, cilantro, sour cream, or yogurt or grated Cheddar or Monterey Jack cheese

NOTES : The steps below simply cook everything together (so long
        as you're using presoaked beans) in one pot. If you want
        to use canned or precooked beans, reduce the amount of
        stock and simmer the entire mixture just long enough to
        warm everything through and thicken the stew.