Cowboy Beef and Black Bean Chili

• From: National Cattleman's Beef Association

Ingredients

• 2 pounds ground beef (95% lean)

• 1 tablespoon vegetable oil

• 1-1/2 cups chopped onions

• 2 tablespoons minced garlic

• 2 medium yellow bell peppers, chopped

• 1 large jalapeno pepper, seeded, finely chopped

• 1/4 cup chili powder

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano leaves, crushed

• 1 teaspoon dried thyme leaves, crushed

• 1/8 teaspoon ground red pepper

• 1 can (28 ounces) crushed tomatoes, undrained

• 1 can (14-1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained

• 1 can (14 ounces) ready-to-serve beef broth

• 12 ounces dark beer

• 1/3 cup tomato paste

• 1 tablespoon honey

• 2 cans (15 ounces each) black beans, rinsed, drained

• chopped fresh cilantro (optional)

Directions

• Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.
• Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeno; cook and stir 4 to 5 minutes or until peppers are tender.
• Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.