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