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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) |
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Drain and rinse black beans. Trim excess fat from roast, cut into 3/4-inch cubes. |
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Heat oil in Dutch oven over medium heat. Add bell peppers, onion, jalapenos and garlic; cook 10 minutes or until tender, stirring frequently. |
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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. |
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Cover and simmer approximately 1 hour and 20 minutes until meat is fork tender. Add beans and heat through. |
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Serve in bowls and garnish with cheese, sour cream and green onions as desired. |
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| Need help with this recipe? Go to:
Stewing |
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