Cowboy Beef and Black Bean Chili

Fall is here, bringing cooler temperatures and shorter days. What better way to counteract the growing cold than with a bowl of hot chili? So make a pot of this delicious beef and black bean soup for dinner tonight and kiss the chills goodbye! (Recipe and photo as seen in The Healthy Beef Cookbook published by John Wiley & Sons.)

Cowboy Beef and Black Bean Chili

Total Recipe Time: 2 hours

Serves 8



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 jalapeño; 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.

Calories: 364

Protein: 34 g

Fat: 10 g (Sat. Fat: 3 g; Monounsaturated Fat: 4 g)

Sodium: 1131 mg

Cholesterol: 76 mg

Carbohydrates: 39 g

Fiber: 10.6 g