Beef And Black Bean Chili - cooking recipe

Ingredients

2 lb. boneless beef chuck eye roast
3/4 c. dried black beans or 15 oz. can black beans, rinsed and drained
water
3 Tbsp. olive oil
2 large green peppers, chopped
2 to 4 jalapeno peppers, seeded and finely chopped
3 cloves garlic, crushed
1/4 c. chili powder
1 Tbsp. ground cumin
1 tsp. salt
1/2 tsp. black pepper, freshly ground
1 (28 oz.) can tomatoes in puree, crushed
1 c. shredded sharp Cheddar cheese (4 oz.)
3/4 c. sour cream
sourdough bread

Preparation

Soak beans, covered in cold water, for 12 hours or overnight. Drain and rinse beans.
Combine beans and 4 cups of water in a large saucepan; bring to a boil.
Reduce heat.
Cover tightly and simmer 1 to 1 1/4 hours or until beans are tender.