Cowboy Beef and Black Bean Chili
Cowboy Beef and Black Bean Chili
Nutrition
Calories: 361 kcalCarbohydrates: 86 gProtein: 22 gFat: 15 gSaturated Fat: 14 gCholesterol: 1 mgSodium: 455 mgFiber: 21 gSugar: 58 gVitamin A: 37 IUCalcium: 128 mgIron: 16 mg
Ingredients
- 1 lb Ground beef 95% lean
- 1½ teaspoon Vegetable oil
- ¾ cup Onion chopped
- 1 tablespoon Garlic cloves peeled and minced
- 1 each Medium yellow bell pepper seeded and chopped
- ½ each Large jalapeqo pepper seeded, finely chopped
- 2 tablespoon Chili powder
- 1½ teaspoon Cumin ground
- ½ teaspoon Oregano leaves crushed
- ½ teaspoon Dried thyme leaves crushed
- 1/8 teaspoon Ground red pepper
- 14 oz Crushed tomatoes undrained
- 7¼ oz Zesty style diced tomatoes undrained
- ½ each Beef bouillon/broth 14 oz
- 6 oz Dark beer
- 8 teaspoon Canned tomato paste
- 1½ teaspoon Honey
- 15 oz Canned black beans rinsed and drained
Instructions
- 1. Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink; breaking up into crumbles. Remove from stockpot; set aside. Pour off drippings.
- 2. Heat oil in same stockpot over medium heat until hot. Add onion 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.
- 3. Return beef crumbles to stockpot. Add chili powder, cumin, thyme, oregano, and red pepper, cook and stir for 2 to 3 minutes. Stir in tomatoes, broth, beer, tomato, paste and honey; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stir occasionally. Stir in beans; cook 5 to 10 minutes or until heated through.