Sunday, December 03, 2006

Cowboy Beef and Black Bean Chili

I got this one from a vendor for the Wisconsin Beef Council during the Madison Women's Expo 2006

2lb ground beef (95% lean)
1 Tbsp vegetable oil
1 1/2 C chopped onions
2 Tbsp minced garlic
2 medium yellow bell peppers, chopped
1 large jalapeno pepper, seeded, finely chopped
1/4 C chili powder
1 Tbsp ground cumin
1 tsp dried oregano, crushed
1 tsp dried thyme, crushed
1/8 tsp ground red pepper
1 (28oz) can crushed tomatoes, undrained
1 (14.5oz) can chili-seasoned or zesty style diced tomatoes, undrained
12oz dark beer
1/3 C tomato paste
1 Tbsp honey
2 (15oz) cans black beans, rinsed and drained
Chopped fresh cilantro, optional

Brown ground beef in stockpot over medium heat 8-10 minutes or until beef is no longer pink, breaking up into 3/4" 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 3-5 minutes or until onions are tender. Add bell peppers and jalapeno; cook and stir 4-5 minutes or until peppers are tender.
Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir 2-3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. 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 5-10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro if desired.

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