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Black Bean Chili

Yield Makes 12 cups

Ingredients

  • 1 pound boneless top sirloin steak, cut into 1-inch cubes
  • 2 onions, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 3 to 4 garlic cloves, minced
  • 1 1/2 teaspoons salt, divided
  • 3 tablespoons olive oil
  • 1 (28-ounce) can crushed tomatoes
  • 1 (12-ounce) bottle dark beer
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 cups beef broth
  • 3 (15-ounce) cans black beans, rinsed and drained
  • Garnish: shredded Cheddar cheese

How to Make It

  1. Cook first 5 ingredients and 1/2 teaspoon salt in hot oil in a large Dutch oven over medium-high heat, stirring constantly, 8 minutes or until beef browns and vegetables are tender.

  2. Stir in remaining 1 teaspoon salt, crushed tomatoes, 1/2 cup beer, and next 6 ingredients, and simmer, stirring occasionally, 30 minutes. Stir in remaining 1 cup beer, broth, and beans, and simmer, stirring occasionally, 45 minutes or until thoroughly heated. Garnish, if desired.