Ingredients
- 2 Tbsp. vegetable oil
- 3 lb boneless beef chuck cut 1/2" pcs
- 1/2 tsp salt
- 2 can Mexican-style stewed tomatoes undrained (14 1/2 to 16 ounce ea)
- 1/2 c. bottled steak sauce
- 1/2 c. water
- 3 Tbsp. chili pwdr
- 1/4 tsp crushed red pepper
- 2 can black beans - (15-ounce ea) liquid removed, rinsed Sliced green onions Lowfat sour cream Shredded Cheddar cheese
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Bold And Beefy Black Bean Chili
Servings: 8
Directions
- In a Dutch oven, heat oil over medium-high heat till warm. Cook and stir beef in 4 batches, browning proportionately. Pour off drippings. Return beef to the pan and season with salt. Stir in tomatoes, steak sauce, water, chili pwdr and crushed red pepper. Bring to a boil and reduce heat to low. Cover tightly and simmer gently for 1 1/4 to 1 1/2 hrs or possibly till beef is tender. Stir in beans and heat through. Serve with Toppings if you like.
- This recipe yields 8 servings, 1 c. each.
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