How To make Black Bean Chili(Pfeiffer)
4 c Dried black beans
2 tb Oregano, dried
2 Onions, large, chopped
1 1/2 c Green peppers, finely diced
Warm flour tortillas 2 tb Cumin seed
1/2 c Olive oil
4 1/2 ts Hungarian paprika
3 tb Garlic, minced
Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top
with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili
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Don't tell anyone! Steak au poivre, the world's simplest pepper steak!
The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.
This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!
You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.
Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.
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