Beef & Black Bean Chili Soups, Stews & Chilis

Ingredients

• 2 lb. boneless beef chuck roast cut into 3/4-inch cubes or 2 lbs. beef stew meat
• 2 cans black beans, rinsed and drained
• 3 Tbsp. oil or vegetable oil
• 2 large green bell peppers, chopped
• 1 large onion, chopped
• 2 to 4 jalapeno peppers, seeded and finely chopped (optional)
• 3 cloves garlic, crushed
• 1/4 cup chili powder
• 1 Tbsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 can (28 oz.) crushed tomatoes
• shredded Cheddar cheese (optional)
• sour cream (optional)
• sliced green onions (optional)

Instructions

Drain and rinse black beans. Trim excess fat from roast, cut into 3/4-inch cubes.

Heat oil in Dutch oven over medium heat. Add bell peppers, onion, jalapenos and garlic; cook 10 minutes or until tender, stirring frequently.

Increase heat to high; add beef cubes and brown on all sides. Reduce heat to low. Add chili powder, cumin, salt and pepper. Stir in tomatoes.

Cover and simmer approximately 1 hour and 20 minutes until meat is fork tender. Add beans and heat through.

Serve in bowls and garnish with cheese, sour cream and green onions as desired.