Fresh Tomato Beef And Black Bean Chili Recipes

FRESH TOMATO BEEF AND BLACK BEAN CHILI

Steps:

• Heat oil in a large heavy pot.
• Add in ground beef; cook for 5 minutes.
• Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
• Add in 2 cups beer or water; bring to a boil.
• Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
• Add in tomato paste and sugar; simmer for 5-6 minutes.
• Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
• Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
• Ladle into bowls and sprinkle with cheddar cheese.

BLACK BEAN AND BEEF CHILI

Steps:

• Bring 1 cup water to a boil and pour over the dried cherries in a small bowl. Steep the cherries until plump and soft, about 20 minutes. Puree the water, cherries and tomatoes in a blender and reserve.
• Sprinkle the beef cubes with salt and pepper. Heat the oil a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef, in two batches, stirring occasionally, until browned, about 7 minutes per batch. Remove the beef to a plate.
• Reduce the heat to medium, add the onions and peppers and cook, stirring, until the vegetables begin to soften, about 3 minutes. Add the chili powder and oregano, stirring until fragrant, about 30 seconds. Pour in the tomato-cherry sauce, the soy sauce, chipotle and 2 cups water. Return the beef to the pot and simmer the chili until the meat is tender, about 3 1/2 hours, adding water if necessary to keep the beef submerged.
• Add the black beans and bean liquid to the chili during the last 30 minutes of cooking. Serve with rice and sprinkle with Cheddar.

FRESH TOMATO, RED BELL PEPPER AND BLACK BEAN CHILI

Steps:

• Heat oil in a heavy large pot over medium-high heat; add in beef cubes; cook, stirring with a wooden spoon until slightly browned on all sides, (about 10 minutes).
• Add in the ground beef, onions, garlic, cumin, chili powder, oregano, salt and cayenne pepper (and dried chili flakes if using); cook for about 10 minutes.
• Add in the water; bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.
• Add in the tomato paste, sugar, chopped tomatoes and red bell peppers; cover and simmer for about 1 hour.
• Uncover and simmer over medium heat for about 30 minutes.
• Add in the black beans and beef broth (about 1/2 cup at a time to thin out the sauce to desired consistancy) cook/simmer for another 20 minutes (or more).
• Ladle into bowls and top with grated cheddar cheese or sour cream, or both.