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Steak and Black Bean Chili




Source of Recipe


Fresno Bee


List of Ingredients




2 pounds beef cubes for stew, well-marbled
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 large onion (for 1 cup chopped)
1 large green pepper (for 1 1/2 cups chopped)
2 cans (15 ounces each) black beans
2 cans (14 1/2 ounces each) chili-style chopped tomatoes
1 teaspoon sugar
1 can (6 ounces) tomato paste
Salt and black pepper to taste
Sour cream, optional garnish
Shredded cheddar cheese, optional garnish

Recipe



Cut the beef into 1-inch cubes. Place the beef cubes into a slow cooker and turn it on low. Sprinkle the chili powder, garlic powder and cumin over the meat.

Peel and chop the onion, adding it to the crock as you chop. Seed and chop the green pepper, adding it to the crock as you chop.

Drain and rinse the cans of beans and add them to the slow cooker. Add the tomatoes and the sugar. Cover and cook on low (200 degrees) for 8 to 10 hours.

Uncover and stir in the tomato paste. Season with salt and pepper to taste, and stir well. Serve at once, garnishing as desired with sour cream and cheese.

Note: This thick, rich chili is ample for 4 adults and 4 kids. If you're feeding hearty eaters, it will serve 6. We tested this recipe in a Rival Crock-Pot.

Nutritional value per serving: 818 calories (23% from fat), 21 grams fat (8 grams saturated), 93 milligrams cholesterol, 60 grams protein, 100 grams carbohydrates, 34 grams dietary fiber, 806 milligrams sodium.