Black Bean Chili With Sirloin And Asiago

No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Mexican	Beans/legum, Beef and ha, Cookbook, Mexican, Restaurant	8	Servings

INGREDIENTS

1	lb	Dried black beans
1	T	Whole cumin seeds
1/2	t	Cayenne
2	t	Paprika
1	T	Dried oregano leaves
1		Pasilla chile
2	T	Olive oil
1		Yellow onion, chopped
1	t	Salt, plus more to taste
1		Chipotle chile, chopped
4		Cloves garlic, chopped
4		Tomatoes, large and ripe
		peeled seeded and
		chopped
1		Green bell pepper, medium
		size seeded and chopped
1		Bay leaf
1	lb	Sirloin steak
1/2	c	Cilantro, chopped
1/2	c	Salsa fresca
1/2	c	Asiago cheese, grated
1 1/2	lb	Tomatoes, cored seeded and
		cut into 1/2-inch dice
1/4	c	Onion, finely chopped
1/4	c	Cilantro, chopped
1		Jalepeno chile, or serrano
		chile seeded deveined
		and finely chopped
3	T	Lime juice, fresh
		Salt and pepper, to taste

INSTRUCTIONS

To make Salsa Fresca: Mix all the ingredients together and let stand
at least half an hour before serving. Use within 24 hours.  Sort
through the beans and discard any stones. Rinse well. Soak  overnight.
Toast the cumin seeds, cayenne, paprika, and oregano  lightly in a
large dry skillet over a medium flame. Do not let them  burn. Remove
and set aside. Remove the stem, seeds, and veins from  the pasilla
chile and grind the chile to a powder in a spice grinder  or blender.
Heat the oil in the same skillet and saute the onion  until softened.
Add 1 teaspoon salt and the chipotle chile, ground  pasilla chile,
toasted spices, garlic, tomatoes, and bell pepper and  cook together
for about 15 minutes. Drain the beans and place them in  a large pot.
Add the contents of the skillet and the bay leaf. Add  water to cover
by 2 to 3 inches. Bring to a boil, reduce the heat,  and simmer until
the beans are soft, 1 1/2 to 3 hours. When the beans  are cooked,
season to taste with salt. Grill the steak, cut it into  cubes, and
stir into the beans along with the cilantro. Serve in  bowls,
garnishing each serving with a tablespoon of salsa fresca and  a
tablespoon of grated cheese.  Donna Nordin, Contemporary Southwest
Cookbook MC formatted by Brenda  Adams <adamsfmle@sprintmail.com>
posted mc-recipe 12/12/96  NOTES : Served at CafÃ© Terra Cotta in
Tucson and in Scottsdale,  Arizona  Posted to MC-Recipe Digest V1 #340
Recipe by: Donna Nordin, Contemporary Southwest  From: Brenda Adams
<adamsfmle@sprintmail.com>  Date: Thu, 12 Dec 1996 18:11:50 -0800

A Message from our Provider:

“Jesus: Never-ending fulfillment”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 228 Calories From Fat: 66 Total Fat: 7.6g Cholesterol: 14.2mg Sodium: 898.1mg Potassium: 660.7mg Carbohydrates: 30.3g Fiber: 9.8g Sugar: 4.4g Protein: 13g