Beef & Black Bean Chili

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Beef & Black Bean Chili
The perfect meal on a cool fall evening.

Prep: 30 minutes
Cook: 2 hours
Servings: Serves 6

2 lb. boneless beef chuck roast cut into 3/4-inch cubes or 2 lbs. beef stew meat

2 cans black beans, rinsed and drained

3 Tbsp. oil or vegetable oil

2 large green bell peppers, chopped

1 large onion, chopped

2 to 4 jalapeno peppers, seeded and finely chopped (optional)

3 cloves garlic, crushed

1/4 cup chili powder

1 Tbsp. ground cumin

1 tsp. salt

1/2 tsp. black pepper

1 can (28 oz.) crushed tomatoes

-- shredded Cheddar cheese (optional)

-- sour cream (optional)

-- sliced green onions (optional)

	Drain and rinse black beans. Trim excess fat from roast, cut into 3/4-inch cubes.
	Heat oil in Dutch oven over medium heat. Add bell peppers, onion, jalapenos and garlic; cook 10 minutes or until tender, stirring frequently.
	Increase heat to high; add beef cubes and brown on all sides. Reduce heat to low. Add chili powder, cumin, salt and pepper. Stir in tomatoes.
	Cover and simmer approximately 1 hour and 20 minutes until meat is fork tender. Add beans and heat through.
	Serve in bowls and garnish with cheese, sour cream and green onions as desired.

Need help with this recipe? Go to: Stewing