Cowboy Beef and Black Bean Chili

By slmorgan13

Ingredients

• 2 lbs lean ground beef
• 1 tbsp vegetable oil
• 1 1/2 cups chopped onion
• 2 tbsp minced garlic
• 2 med yellow bell peppers, chopped
• 1 large jalapeno pepper, seeded, finely chopped
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano leaves, crushed
• 1 tsp dried thyme leaves, crushed
• 1/8 tsp ground red pepper
• 1 can (28 oz) crushed tomatoes, undrained
• 1 can (14 1/2 oz) chili-seasoned or zesty style diced tomatoes, undrained
• 1 can (14 oz) ready to serve beef broth
• 12 oz dark beer
• 1/3 cup tomato paste
• 1 tbsp honey
• 2 cans (15 oz ea) black beans, rinsed, drained
• chopped fresh cilantro (optional)

Details

Servings 8
Preparation time 120mins
Cooking time 120mins

Preparation

Step 1

1. Brown ground beef in stockpot over medium heat till done. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

2. 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 jalapeno; cook and stir 4 to 5 minutes or until peppers are tender.

3. 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, 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 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.