Chipotle Beef 'n Bean Stew Soups, Stews & Chilis

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Servings
   Serves 4

Prep Time
   30 minutes

Cook Time
   1 1/2 hours

Cooking Methods
   Braising
   Stewing

Beef Type
   Miscellaneous Cuts

Ingredients

• 1 1/2 lb. boneless stew meat, cut into 1-inch cubes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. vegetable oil
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 can (14 to 16 oz.) diced tomatoes (undrained)
• 1-2 (canned) chipotle chilies in adobo, plus 2 Tbsp. sauce from can
• 3/4 cup beef broth
• 1 can (15 oz.) black beans
• 2 Tbsp. fresh cilantro, chopped

Instructions

Heat oil in heavy skillet, or Dutch oven with lid, over medium high heat.

Season beef with salt and pepper. Brown meat on all sides, in 2 batches, removing to plate as browned.

Return all meat to skillet; add onion, garlic and cumin. Cook, stirring occasionally, about 5 minutes.

Puree tomatoes with juice, chilies, adobo sauce, and beef broth in a blender or food processor and pour over meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours.

Add black beans and simmer, covered, 15 minutes. Stir in fresh chopped cilantro right before serving.

Top with a dollop of sour cream and serve with corn bread.

Suggestions

Unused canned chipotle chilies can be frozen in ice trays. Once frozen, remove from trays and store in zipper style freezer bags for future use.