Steak And Black Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A hearty chili that is big and beefy in flavor. This cooks all day on low in the slowcooker, or 2 hours on low for stovetop. Chipotle or other hot peppers can be added with the bell peppers to your liking. Ingredients:
3 1/2 - 4 lbs well-marbled beef cubes for stew |
drizzle evoo |
seasoned salt |
garlic pepper |
2 t worcestershire |
4 t chili powder |
2 t chopped garlic |
2 t ground cumin |
2 large white or yellow onions, chopped |
2 large bell peppers (i use one red and one yellow), chopped |
3 cans (15 oz each) black beans |
3 cans (14 1/2 oz each) chili-style seasoned tomamtoes |
1 can (6 oz) tomato paste |
garnishes: sourcream, shredded cheddar cheese, jalepenos, black olives, chives, tortilla or corn chips |
Directions:
1. Drzzle 5 quart dutch oven with EVOO (Or large skillet if using slow cooker)
2. Add meat, veggies, and seasonings
3. Cook until meat is lightly browned and veggies are soft, about 15 minutes (transfer to slow cooker if using)
4. Add beans, tomatoes and tomato paste
5. Bring to boil and simmer on low, covered for 2 hours
6. Remove lid and simmer uncovered to thicken if needed
7. Thickness can be adjusted with beef stock or water if needed
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