Fresh Tomato, Red Bell Pepper and Black Bean Chili
If you like more heat the add in some dried chili flakes. This is best if prepared a day ahead and chilled, just rewarm before serving. Simmering times are only a guideline you can really simmer this for as long as you desire! Adjust all spices to taste. You can use canned plum tomatoes, chopped in place of the fresh tomatoes
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INGREDIENTS
Nutrition- 4 -6tablespoons oil
- 2
- 1lb sirloin (cut into 1-inch cubes)
- 2tablespoons fresh minced garlic
- 2
- 2cups water
- 2tablespoons cumin
- 2tablespoons chili powder
- 2teaspoons dried oregano
- 1teaspoon cayenne pepper
- 2teaspoons dried chili pepper flakes (optional add in for more heat)
- 3(6 ounce) cans tomato paste
- 3teaspoons sugar
- 3
- 2
- 3
- 3cups beef broth
- grated cheddar cheese
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DIRECTIONS
- 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.
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