Cowboy Beef and Black Bean Chili

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Ingredients

  • 2 pounds ground beef (95 percent lean)
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chopped onions
  • 2 tablespoons minced garlic
  • 2 medium yellow bell peppers, chopped
  • 1 large jalapeno 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 oz) crushed tomatoes, undrained
  • 1 can (14 1/2 oz) chili-seasoned or zesty-style diced tomatoes, undrained
  • 2 cans (14 oz each) ready-to-serve beef broth
  • 1/3 cup tomato paste
  • 1 tablespoon honey
  • 2 cans (15 oz each) black beans, rinsed, drained
  • Chopped fresh cilantro (optional)
  • Directions

    Brown ground beef in stockpot over medium heat 8 to 10 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, 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.
    From Missouri Beef Industry Council.

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