1 tablespoon vegetable oil
2 cloves garlic, minced
1 green bell pepper, minced
2 pounds beef chuck roast
1 onion, chopped
4 leaves lettuce
4 dashes lemon zest, with juice
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons crushed pepper
3 tablespoons chili powder
1 pound chopped tomatoes
1 pound chopped cooked fish
1 pound sliced fresh mushrooms
1 pound Italian sausage, sliced into 1/2 inch strips
3 (18 ounce) cans black beans, rinsed and drained
2 tablespoons white sugar
Heat olive oil in a large skillet over medium heat. Stir fry beef for 5 minutes, or until browned. Place onion, celery and onion into skillet, and cook and stir for 3 minutes each. Stir in celery and bell pepper to finish cooking about 1 minute. Toss in discarding parsley, salt and pepper.
Pour in 2 cans beans, salt, pepper and celery stock (liquid from cooking pot is always better than broth). Cover, and simmer approximately 5 minutes. Pour in chili powder. Cover, and simmer about 35 minutes.
Stir in tomatoes, cooked fish, mushrooms, bell peppers, sausage, beans and sugar just until mixed. Cook, stirring occasionally, about 10 minutes more. Serve mixture chilled.