Beef & Black Bean Chili

Makes 6 Servings.

Prep Time: 30 minutes
Cooking Time: 2 hours

Ingredients

•    3  Tablespoon 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
•    2  cans black beans, rinsed and drained
•    2  pounds boneless beef chuck roast cut into 3/4-inch cubes or 2 pounds beef stew meat
• 1/4  cup chili powder
•    1  Tablespoon ground cumin
•    1  teaspoon salt
• 1/2  teaspoon black pepper
•    1  can (28 ounce) crushed tomatoes
•       shredded Cheddar cheese (garnish)
•       sour cream (garnish)
•       sliced green onions (garnish)

Directions

1. In Dutch oven over medium heat, add oil.  Next, add bell peppers, onion, jalapenos and garlic; cook 10 minutes or until tender, stirring frequently.

2. 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.

3. 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.

Picnicking & Tailgating

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.