1 pound black beans -- dried 1 tablespoon salt 1/4 cup olive oil 2 cups onion -- minced 7 ounces diced green chiles 3 pounds ground round 3/4 cup tomato paste 1 tablespoon red wine vinegar 1 teaspoon dry mustard 1 tablespoon garlic -- minced 1 teaspoon celery seed 1/2 teaspoon cumin seed 1/8 teaspoon cayenne 1/4 teaspoon black pepper PLACE BEANS IN A SAUCEPOT WITH WATER TO COVER, OVER A MODERATE FLAME BRING TO A BOIL, SIMMER FOR 3 MINUTES, REMOVE FROM HEAT, COVER, AND LET STAND F OR 60 MINUTES DRAIN, RINSE WITH COLD WATER, AND DRAIN WELL SPRINKLE SALT OVER THE BEANS, ADD WATER TO COVER, AND PLACE OVER A MODERATE FLA ME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL TENDER (ADDING WA TER AS NEEDED TO KEEP BEANS COVERED) REMOVE FROM HEAT, SET ASIDE HEAT THE OLIVE OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME ADD THE ONIONS AND BELL PEPPERS, HEAT AND STIR FOR 5-6 MINUTES ADD THE GROUND BEEF, HEAT AND STIR FOR 5-6 MINUTES, UNTIL ALL OF THE REDNESS DI SAPPEARS ADD THE BEANS IN LIQUID AND THE REMAINING INGREDIENTS BRING TO A BOIL, REDUCE HEAT TO LOW, COVER, AND SIMMER FOR 60-90 MINUTES SEASON TO TASTE WITH ADDITIONAL SALT AND PEPPER SERVE HOT
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