Shelly's Recipe

COWBOY BEEF AND BLACK BEAN CHILI

Category: Chili

2 lbs ground beef (95% lean)
1 tbsp vegetable oil
1 1/2 cups chopped onions
2 tbsp minced garlic
2 medium yellow bell peppers, chopped
1 large jalapeno pepper, seeded, finely chopped
1/4 cup chili powder
1 tbsp ground cumin
1 tsp dried oregano leaves, crushed
1 tsp dried thyme leaves, crushed
1/8 tsp ground red pepper
1 (28 oz) can crushed canned tomatoes, undrained
1 (14-1/2 oz) can chili-seasoned or zesty-style diced tomatoes, undrained
1 (14 oz) can ready-to-serve beef broth
12 oz dark beer
1/3 cup tomato paste
1 tbsp honey
2 (15 oz) cans black beans, rinsed, drained Chopped fresh cilantro

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.

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 jalapeno; cook and stir 4 to 5 minutes or until peppers are tender.

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. Serves 6-8