Cowboy Beef and Black Bean Chili
Makes 8 servings

Prep Time: 25 min.
Cooking Time: 1-1/2 hrs.

Ingredients

• 2 - pounds lean ground beef (95% lean)
• 1 - Tablespoon vegetable oil
• 1-1/2 - cups chopped onion
• 2 - Tablespoon minced garlic
• 2 - medium yellow bell peppers, chopped
• 1 - large jalapeno pepper, seeded, finely chopped
• 1/4 - cup chili powder
• 1 - Tablespoon ground cumin
• 1 - teaspoon dried oregano leaves, crushed
• 1 - teaspoon dried thyme leaves, crushed
• 1/8 - teaspoon ground red pepper
• 1 - can (28-ounces) crushed tomatoes, undrained
• 1 - can (14-ounces) ready-to-serve beef broth
• 12 - ounces dark beer
• 1/3 - cup tomato paste
• 1 - Tablespoon honey
• 2 - cans (15-ounces each) black beans, rinsed, drained
• Salt & pepper, to taste
• Chopped fresh cilantro (optional)

Directions

1. In a stockpot, add ground beef and brown over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles.
2. Remove from stockpot with slotted spoon and set aside. Pour off drippings.
3. Heat oil in same stockpot over medium heat until hot.
4. Add onions and garlic. Cook and stir 3 to 5 minutes or until onions are tender.
5. Add bell peppers and jalapeņo; cook and stir 4 to 5 minutes or until peppers are tender.
6. Return beef crumbles to stockpot.
7. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes.
8. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat, cover and simmer 45 minutes.
9. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally.
10. Stir in beans and cook 5 to 10 minutes or until beans are heated through.
11. Season with salt and black pepper, as desired.
12. Garnish with cilantro, if desired.