Beef and Black Bean Chili (Rachael Ray) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs ground beef sirloin
1 tbsp extra virgin olive oil
salt and pepper
1 tbsp Worcestershire sauce
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeņo pepper, seeded and finely chopped
3 tbsp dark chili powder
1 tbsp cumin
1 cup beef stock or broth
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce, or tomato puree
2 (15 ounce) cans black beans, drained
2 tbsp chopped fresh cilantro
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Directions: |
Directions:1. In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeņo.
2. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans.
3. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro and serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I really like this for a little different type of chili. I freeze some and then use it later to make Frito chili pies.
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