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 jalape�o; 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
- Stir in beans and cook 5 to 10 minutes
or until beans are heated through.
- Season with salt and black pepper, as
- Garnish with cilantro, if desired.