Beef & Black Bean Chili
Makes 6 Servings.

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

• 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 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.

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.