Monday, September 12, 2011

Steak and Black Bean Chili

Tired of the same old chili?  Beef, beans, tomato, etc?  Try this recipe!  It has a lot of black beans so you should get your fill of fiber, but you can also make it as spicy or as mild as you want with your choice of canned diced tomatoes.  It's very yummy and just in time for the cool weather to hit.  Enjoy!

Steak & Black Bean Chili

2 pounds tenderized steak cubed (or any kind of steak you want to use up)
3 15-ounce cans black beans, rinsed
2 10-ounce cans any style diced tomatoes - this particular time I used 1 can of diced mexican fiesta tomatoes (Our Family brand) and 1 can of diced tomatoes with green chilies*
1 can tomato sauce
1 bottle beer, the darker the better
1 to 2 tablespoons dried minced onion
2 teaspoons minced garlic
2 tablespoons chili powder
1 tablespoon ground cumin (leave this out for less spicy)
1 teaspoon salt
1 teaspoon sugar

Put all ingredients in a 6-quart crockpot, cover and cook on low 8 hours on high 5 hours, until meat is tender.  Serve with toppings of shredded cheddar cheese, sliced green onions, sour cream chopped jalapeno peppers, and dried tomatoes.

*You can find many different kinds of diced tomatoes in the store.  Pick two of the same kind or use 2 different kinds like I did.  Taste your chili after it's been cooking for a while to test the level of heat.  If it seems too spicy for your palette then add a tablespoon or two of brown sugar to cut the heat.

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