Tuesday, September 17, 2013

Recipe Share - Beef and Black Bean Chili

Oh.my.word - this was deeeelicious.  I know that people have their favorite chili recipes, but this one is worth breaking out of the box for.  It is "fancy" enough for guests (since it's not using ground beef) but easy enough for a quick weekday meal. I like it served over rice (it tastes yummy, and it brings your cost down a bit, per serving) and topped with a bit of sour cream, along with a side of Jalapeno Corn Bread. 


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.