Ohio Beef Council recipe for Cowboy Beef & Black Bean Chili - Cincinnati News, FOX19-WXIX TV

Ohio Beef Council recipe for Cowboy Beef & Black Bean Chili

2

pounds ground beef (95% lean)

1

tablespoon vegetable oil

1-1/2

cups chopped onions

2

tablespoons minced garlic

2

medium yellow bell peppers, chopped

1

large jalapeño pepper, seeded, finely chopped

1/4

cup chili powder

1

tablespoon ground cumin

1

teaspoon dried oregano leaves, crushed

1

teaspoon dried thyme leaves, crushed

1/8

teaspoon ground red pepper

1

can (28 ounces) crushed tomatoes, undrained

1

can (14-1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained

1

can (14 ounces) ready-to-serve beef broth

12

ounces dark beer

1/3

cup tomato paste

1

tablespoon honey

2

cans (15 ounces each) black beans, rinsed, drained

  

Chopped fresh cilantro (optional)

  • 1. Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. 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 jalapeño; 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.

Makes 8 servings.

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