Beef and Black Bean Chili
Recipe courtesy of Rachael Ray
(From the Food Network website)
2 pounds ground beef sirloin, 90 percent lean (important because you don't drain the fat)
1 tablespoon extra-virgin olive oil
salt and pepper
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped
4-6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons dark chili powder
1 tablespoon cumin
1 cup beef stock or broth (1/2 a 14 ounce can or container)
1 (14 1/2 ounce) can diced tomatoes
1 (8-ounce) can tomato sauce or tomato puree
2 (15 ounce) cans black beans, drained *I actually used 3 cans, cause I like beans*
2 tablespoons chopped fresh cilantro, optional
In a large deep 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, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
I have tried several of Rachael Ray's recipes, some I have been fond of, others I have not. This one is a keeper, it was a good chili recipe and it was pretty easy to prepare. I served it with cornbread, Rachael has a recipe for Green onion corn cakes which also sound very good.
This is the last night of my cook challenge, it's been fun!