Cowboy Beef & Black Bean Chili

[kirra]

Cowboy Beef & Black Bean Chili

Ingredients:

2 pounds ground beef (95% lean)
1 T. vegetable oil
1 1/2 C. chopped onions
2 T. minced garlic
2 medium yellow bell peppers, chopped
1 large anaheim pepper, seeded, finely chopped
3 T. chili powder
1 T. ground cumin
1 tsp. dried oregano leaves, crushed
1 tsp. dried thyme leaves, crushed
1/8 tsp. ground red pepper
1 can (28 ounces) crushed tomatoes, undrained
1 can (14 1/2 ounces) zesty-style diced tomatoes, undrained
1 can (14 to 14 1/2 ounces) ready-to-serve beef broth
12 ounces dark beer
1/3 C. tomato paste
1 T. honey
2 cans (15 ounces each) black beans, rinsed, drained
Salt
Black pepper
Chopped fresh cilantro (optional)

Preparation:

Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and anaheim pepper; cook and stir 4 to 5 minutes or until peppers are tender.

Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme, and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beef, tomato paste, and honey; bring to a obil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 20 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired. Makes 8 servings. Total prep and cook time: 2 hours.