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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cumin and black beans lend a southwestern flavor to Meaty Black Bean Chili. Serve this homemade chili for a quick-fix, flavorful supper that's well suited for family and friends. Ingredients:
3 (15.5-oz.) cans black beans |
1 pound lean ground beef |
1 large sweet onion, chopped |
3 garlic cloves, minced |
4 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 (14.5-oz.) cans petite diced tomatoes with jalapeño peppers |
1 extra-large vegetable bouillon cube |
toppings: sour cream, shredded cheddar cheese, sliced pickled jalapeño peppers |
Directions:
1. Drain and rinse 2 cans black beans. (Do not drain third can.)
2. Sauté ground beef, onion, and garlic in a large Dutch oven over medium-high heat 10 minutes or until meat crumbles and is no longer pink. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
3. The (Mini) Sandwich: Stir together 2 (6-oz.) packages buttermilk cornbread-and-muffin mix according to package directions, stirring 1/3 cup store-bought pimiento cheese into batter. Spoon batter into a lightly greased 12-cup muffin pan. Bake at 400° for 20 minutes or until done. Split warm muffins, and spread with additional pimiento cheese.
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