3/4 c. dried black beans or 1 can (15 oz.) black beans, rinsed, drained
3 tbsp. olive oil
2 lg. green bell peppers, chopped
1 lg. onion, chopped
2-4 jalapeno peppers, seeded, finely chopped
3 cloves garlic, minced
2 lb. boneless beef chuck eye roast, trimmed of fat, cut in 1/2" cubes
1/4 c. chili powder
1 tbsp. cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 can (28 oz.) crushed tomatoes in puree
Optional:
1 c. (4 oz.) shredded sharp Cheddar cheese
3/4 c. dairy sour cream
Sour dough bread

Soak dried beans in cold water to cover 12 hours or overnight. Drain. Rinse beans. Combine beans and 1 quart water in large saucepan. Heat to boiling. Reduce heat. Simmer, covered, 1-1 1/4 hours until beans are tender.

Heat oil in Dutch oven over medium heat until hot. Add bell pepper, onion, jalapeno peppers and garlic. Cook 10 minutes or until tender, stirring frequently. Increase heat to high. Add beef. Cook 6 minutes or until beef is no longer pink, stirring frequently. Reduce heat to low. Stir in chili powder, cumin, salt and black pepper. Cook and stir 1 minute. Stir in tomatoes. Simmer, covered 1 hour and 20 minutes. Drain beans. Add beans to mixture. Simmer 10 minutes.

Transfer chili to serving bowls. Serve with cheese, sour cream and sour dough bread. Makes 6 servings.