Cowboy Black Bean Beef Chili Recipes

COWBOY BLACK BEAN BEEF CHILI

Cowboy Black Bean Beef Chili image

This is a delicious Southwest type one dish meal. There are several steps, but it is well worth the effort.

Provided by Alan Leonetti

Categories One Dish Meal

Time 2h3m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs 95% lean ground beef
1 tablespoon vegetable oil
1 1/2 cups onions (chopped)
2 tablespoons garlic (minced)
2 bell peppers (chopped)
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon ground red pepper
1 (28 ounce) can crushed tomatoes (undrained)
1 (14 1/2 ounce) can Italian-style diced tomatoes (undrained)
1 (14 ounce) can beef broth
12 ounces dark beer
1/3 cup tomato paste
1 tablespoon honey
2 (15 ounce) cans black beans (rinsed and drained)
salt and black pepper
fresh cilantro (chopped) (optional)

Steps:

Brown the ground beef in a stock pot over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove from stockpot with a slotted spoon and set aside. Pour off drippings.
Heat oil in same stockpot over medium heat until hot. Add onions and garlic and cook and stir 3 to 5 minutes, or until onions are tender.
Add bell peppers and cook and stir 4 to 5 minutes, or until peppers are tender.
Return beef crumbles to stockpot and add cumin, oregano, thyme and red pepper. Cook and stir for 2 to 3 minutes.
Stir in crushed tomatoes, diced tomatoes, beef broth, beer, tomato paste and honey. Bring to a boil.
Reduce heat and cover and simmer 45 minutes.
Uncover stockpot and continue simmering 30 more minutes, or until thickened to desired consistency, stirring occasionally.
Stir in the black beans and cook 5 to 10 minutes, or until beans are heated through.
Season with salt and black pepper to taste. Garnish with cilantro if desired.

Nutrition Facts : Calories 842.5, Fat 18.2, SaturatedFat 6.1, Cholesterol 141.6, Sodium 1752.5, Carbohydrate 92.8, Fiber 26.4, Sugar 22.3, Protein 75.5

COWBOY CHILI AND BAKED BEAN POT

Cowboy Chili and Baked Bean Pot image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
6 slices smoky bacon, chopped, optional
1 1/2 pounds coarse-ground sirloin
2 Idaho or russet potatoes, peeled and chopped
1 large onion, chopped
2 Fresno chile peppers, sliced
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons chile powder
1 large fresh bay leaf
Kosher salt and freshly ground black pepper
1 (12-ounce) bottle beer
4 cups beef stock
1/4 cup thick Worcestershire sauce
1 (16-ounce) can baked beans
1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
Scallions, thinly sliced on an angle for topping

Steps:

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

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