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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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When this is cooking the smell of this drives me crazy. Ingredients:
2 lbs boneless beef chuck roast, cut into 3/4 inch cubes or 2 lbs beef stew meat |
2 cans black beans, rinsed and drained |
3 tablespoons oil or 3 tablespoons vegetable oil |
2 large green bell peppers, chopped |
1 large onion, chopped |
2 -4 jalapeno peppers, seeded and finely chopped (optional) |
3 cloves garlic, crushed |
1/4 cup chili powder |
1 tablespoon ground cumin |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 (28 ounce) can crushed tomatoes |
shredded cheddar cheese (optional) |
sour cream (optional) |
sliced green onion (optional) |
Directions:
1. Drain and rinse black beans.
2. Trim excess fat from roast, cut into 3/4-inch cubes.
3. Heat oil in dutch oven over medium heat.
4. Add bell peppers, onion, jalapenos and garlic; cook 10 minutes or until tender, stirring frequently.
5. Increase heat to high; add beef cubes and brown on all sides.
6. Reduce heat to low.
7. Add chili powder, cumin, salt and pepper.
8. Stir in tomatoes.
9. Cover and simmer approximately 1 hour and 20 minutes until meat is fork tender.
10. Add beans and heat through.
11. Serve in bowls and garnish with cheese, sour cream and green onions as desired.
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