Beef & Black Bean Chili
Makes 6 Servings.
Prep Time: 30 minutes
Cooking Time: 2 hours
- 3 Tablespoon oil or
- 2 large green
bell peppers, chopped
- 1 large
- 2 to 4
jalapeno peppers, seeded and finely chopped (optional)
- 3 cloves
- 2 cans
black beans, rinsed and drained
- 2 pounds boneless
beef chuck roast cut into 3/4-inch cubes
pounds beef stew meat
- 1/4 cup
- 1 Tablespoon ground
- 1 teaspoon
- 1/2 teaspoon black
- 1 can (28 ounce) crushed
shredded Cheddar cheese (garnish)
sour cream (garnish)
sliced green onions (garnish)
In Dutch oven over medium heat, add oil. Next, 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
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.
You can make the chili a day or two ahead
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.