Cowboy Black Bean Beef Chili Recipes

Steps:

• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
• Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
• Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

Steps:

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