Thunder On The Basinblack Bean Chili

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Penzeys

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Ingredients

2 lbs. beef or bison, top or bottom round, cut in 1/2-3/4-inch cubes

2 TB. vegetable oil

1 medium onion, chopped

1 medium red bell pepper, chopped

2 TB. flour

2 cloves garlic, chopped

1 TB. salt

1/2 tsp. CAYENNE RED PEPPER

1 tsp. MEXICAN OREGANO

1/2 tsp. GROUND CUMIN

2 TB. REGULAR CHILI POWDER

1 TB. HUNGARIAN SWEET PAPRIKA

3 16 oz. cans black beans, drained and juice reserved

11/2 Cups (10 1/2 oz. can) tomato puree

1/2-1 Cup hot water (as needed)

1 small can (31/2 oz.) chopped green chiles

1 TB. red wine vinegar

1 TB. tequila

4 oz. dry whole wheat or regular thin spaghetti or angel hair pasta

4 oz. whole frozen shelled/deveined shrimp, thawed (Marcia prefers medium-sized for this dish)

2 TB. olive oil

1/4 tsp. KOSHER FLAKE SALT

1-2 whole dried hot red pepper (ARBOL, SANAAN or TIEN TSIN) or 1/4-1/2 tsp. CRUSHED RED PEPPERS

2 garlic cloves, peeled and mashed (or 1/2 tsp. MINCED GARLIC rehydrated in 1 1/2 tsp. water)

1/4 Cup sliced mushrooms (6 or so regular-sized mushrooms)

1 TB. pine nuts

1-2 TB. Romano cheese, shredded (Marcia loves Pecorino Romano)

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