Bold & Beefy Black Bean Chili Soups, Stews & Chilis

Ingredients

• 1 boneless beef chuck roast (approx. 3 lbs.) cut into 1/2-inch pieces
• 2 Tbsp. vegetable oil
• 1/2 tsp. salt
• 2 cans (14 - 16 oz. each) Mexican-style stewed tomatoes, undrained
• 1/2 cup prepared steak sauce
• 1/2 cup water
• 3 Tbsp. chili powder
• 1/4 tsp. crushed red pepper
• 2 cans (15 oz. each) black beans, drained, rinsed

Toppings

• sliced green onions
• sour cream
• shredded Cheddar cheese

Instructions

In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 4 batches; brown evenly. Pour off drippings. Return beef to pan. Season with salt.

Stir in tomatoes, steak sauce, water, chili powder and red pepper. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1 1/4 to 1 1/2 hours, or until beef is tender. Stir in beans; heat through

Serve with desired toppings.

Suggestions

The secret to tender beef is to simmer gently in a tightly covered pan without boiling.

Nutritional Information

Nutrition information: 365 calories; 34g protein; 24g carbohydrate; 14g fat; 5.6mg iron; 823mg sodium; 88mg cholesterol.