BEEF AND BLACK BEAN CHILI
2 Tbsp vegetable oil
2 lbs beef stew meat
1 green pepper, sliced
1 red pepper, sliced
2 cans (15 oz each) black beans, rinsed and drained
2 cans (14 oz each) fire-roasted diced tomatoes
2 Tbsp chili powder (I cut it in half for a kid-oriented meal, and double it for an adult meal)
3 tsp ground cumin
2 Tbsp minced garlic
1 oz semisweet chocolate, chopped
1. Heat oil in large skillet over medium-high heat. Add beef and cook, turning occasionally, until browned on all sides. Transfer to Crock Pot.
2. Stir in pepper slices, beans, tomatoes, chili powder, garlic, and cumin. Cover; cook on LOW 8 to 9 hours.
3. Turn off heat and stir in chocolate until melted. Serve over hot white rice, and garnish with cheese and sour cream, if desired.
Makes 8-10 servings.