Cowboy Beef and Black Bean Chili
Prep Time: 25 min.
Cooking Time: 1-1/2 hrs.
- 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,
- 1/4 - cup chili powder
- 1 - Tablespoon ground cumin
- 1 - teaspoon dried oregano leaves,
- 1 - teaspoon dried thyme leaves, crushed
- 1/8 - teaspoon ground red pepper
- 1 - can (28-ounces) crushed tomatoes,
- 1 - can (14-ounces) ready-to-serve beef
- 12 - ounces dark beer
- 1/3 - cup tomato paste
- 1 - Tablespoon honey
- 2 - cans (15-ounces each) black beans,
- Salt & pepper, to taste
- Chopped fresh cilantro (optional)
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. Remove from stockpot with slotted spoon
and set aside. Pour off drippings. Heat oil in same stockpot over medium
heat until hot. Add onions and garlic. Cook and stir 3
to 5 minutes or until onions are tender.
Add bell peppers and
jalapeno; cook and
stir 4 to 5 minutes or until peppers are tender.
Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme
and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced
tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce
heat, cover and simmer 45 minutes.
Uncover stockpot; continue simmering 30
minutes or until thickened to desired consistency, stirring
occasionally. Stir in beans and cook 5 to 10 minutes
or until beans are heated through. Season with salt and black pepper, as
desired. Garnish with cilantro, if desired.
Do you know...
Jean Arthur (born Gladys Georgianna Greene on
October 17, 1900 in Plattsburgh, New York - died June 19, 1991 at
age 90 in Carmel, California on June 19, 1991) was an American
actress and a major film star of the 1930s and 1940s?
you know... Westerns