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Beef And Black Bean Chili

The.Southerner's picture
  Black beans 1 1⁄3 Cup (21.33 tbs)
  Cumin 1 1⁄4 Teaspoon
  Dried oregano 1 1⁄4 Teaspoon
  Bay leaf 1 Small
  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Green bell pepper 1 Medium, coarsely chopped
  Red bell pepper 1 Medium, coarsely chopped
  Jalapeno pepper 1 1⁄2 Tablespoon, finely chopped
  Boneless top sirloin/Top round 1 Pound, cut into cubes
  Canned tomatoes 29 Ounce, chopped (2 Cans Of 14 1/2 Ounce Each)
  Red wine vinegar 1 1⁄2 Tablespoon
  Black pepper 1⁄3 Teaspoon
  Finely chopped parsley 1 Tablespoon
  Cayenne pepper 1⁄3 Teaspoon
  Paprika 2⁄3 Teaspoon
  Black bean cooking liquid 4 Cup (64 tbs)
  Garlic 1 Clove (5 gm), minced

Place black beans in heavy pot; cover with cold water at least 2 inches above beans.
Bring to a boil; simmer until tender (approximately 1 1/4 hours).
Add water if necessary.
When tender, drain beans and reserve liquid.
Combine cumin, oregano, and bay leaf.
Heat oil in skillet and saute onions, green, red, and jalapeno peppers.
Saute 1 to 2 minutes.
Remove vegetables to heavy pot.
In skillet, add beef; brown.
Add to vegetables.
Add all remaining ingredients to beef/vegetable mixture.
Bring to a boil; simmer until beef is tender, approximately 1 hour.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Beef And Black Bean Chili Recipe