Prep 30 mins
Cook 2 hrs
When this is cooking the smell of this drives me crazy.
- 2 lbs boneless beef chuck roast, cut into 3/4 inch cubes or 2 lbs beef stew meat
- 2 cans black beans, rinsed and drained
- 3 tablespoons oil or 3 tablespoons vegetable oil
- 2 large green bell peppers, chopped
- 1 large onion, chopped
- 2 -4 jalapeno peppers, seeded and finely chopped (optional)
- 3 cloves garlic, crushed
- 1⁄4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- shredded cheddar cheese (optional)
- sour cream (optional)
- sliced green onion (optional)
- Drain and rinse black beans.
- Trim excess fat from roast, cut into 3/4-inch cubes.
- Heat oil in dutch oven over medium heat.
- Add bell peppers, onion, jalapenos and garlic; cook 10 minutes or until tender, stirring frequently.
- Increase heat to high; add beef cubes and brown on all sides.
- Reduce heat to low.
- Add chili powder, cumin, salt and pepper.
- Stir in tomatoes.
- Cover and simmer approximately 1 hour and 20 minutes until meat is fork tender.
- Add beans and heat through.
- Serve in bowls and garnish with cheese, sour cream and green onions as desired.
Good basic recipe. I felt that it needed some doctoring up to achieve a good complex flavor. It tasted a little flat when I followed the recipe, so I ended up adding 1 teaspoon of oregano, 1/2 teaspoon basil, 2 small bay leaves, 2 tablespoons of dark brown sugar, and another 1/4 teaspoon of salt. It was delicious and I served it with cornbread wedges and grated jalapeno cheese on top.
This was really easy. I used ground beef instead, and skipped the jalapenos, opting for chopped dried chile peppers instead. I also cook my own beans from dried beans. Served with cornbread, and most of the gang ate happily (I have one who just doesn't like the texture of beans).
Have made half dozen times. All our picky eaters love it.