2 c. dried black beans
1 lb. stew beef, minced
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. vegetable oil
1 med. onion, chopped
1 med. green bell pepper, chopped
2 tbsp. chili powder
2 tsp. each ground cumin and dried oregano
1/4 tsp. cayenne
1 bay leaf
1 (28 oz.) can crushed tomatoes in puree

Rinse beans under cold water. Cover with water; soak overnight. Season beef with salt and pepper; brown in oil in Dutch oven over medium heat. Add onion and bell pepper. Cook and stir 5 minutes until vegetables soften. Stir in chili powder, cumin, oregano, cayenne and bay leaf. Add crushed tomatoes in puree.

Drain soaked beans, add to beef mixture. Cover with 1 quart water. Bring to boil, then reduce heat to simmer. Cook, partially covered 2 1/2 hours or until beans are tender. Discard bay leaf. Add extra cayenne to taste for spicier chili. Serve immediately. Garnishing ideas include: chopped onion, chopped tomato, shredded cheese, chopped avocado, sour cream. Makes 6 to 8 servings.