Beef and Black Bean Chili

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Beef and Black Bean Chili

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3/4 cup dried black beans or 1 (15 oz.) can black beans, rinsed and drained

3 tablespoons olive oil

2 large green bell peppers, chopped

1 large onion, chopped

2 to 4 jalapeno peppers, seeded and finely chopped

3 cloves garlic, minced

2 pounds boneless beef chuck eye roast, trimmed of fat and cut into 1//2-inch cubes

1/4 cup chili powder

1 tablespoon cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (28 oz) can crushed tomatoes in puree

Optional

1 (4 oz.) can sharp cheddar cheese, shredded

3/4 cup sour cream

Sourdough bread

Directions

Soak dried beans in cold water to cover 12 hours or overnight. Drain and rinse beans. Combine beans and

1-quart water in large saucepan. Heat to boiling. Reduce heat. Simmer, covered, 1 to 1 1/4 hours until beans are tender.

Heat oil in Dutch oven over medium heat until hot.

Add bell pepper, onion, jalapeno peppers, and garlic.

Cook 10 minutes or until tender; stirring frequently.

Increase heat to high. Add beef. Cook 6 minutes or until beef is no longer pink; stirring frequently. Reduce heat to low. Stir in chili powder, cumin, salt and pepper.

Cook and stir 1 minute. Stir in tomatoes. Simmer covered for 1 hour and 20 minutes. Drain beans. Add beans to mixture. Simmer 10 minutes.

Transfer chili to serving bowls. Serve with cheese, sour cream, and sourdough bread.

Ground beef chili recipe, black bean chili recipe