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BEEF AND BLACK BEAN CHILI
2 pounds BEEF CHUCK FILET STEAK
3 tablespoons olive oil
2 green bell peppers chopped
1 onion, chopped
2 jalapenos, seeded and finely chopped
3 cloves garlic, crushed
1/8 cup chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 28 ounce can crushed tomatoes in puree
1 15-ounce can black beans, rinsed and drained
Trim excess fat from beef and cut into 1/2 inch cubes. Heat oil in Dutch oven over medium heat. Add bell peppers, onion, jalapeno peppers and garlic; cook 10 minutes or until tender; stirring frequently. Increase heat to high; add beef. Cook 6 minutes or until beef is no longer pink, stirring frequently. Reduce heat to low; stir in chili powder, cumin, salt and pepper. Cook and stir 1 minute. Stir in tomatoes. Cover and simmer 1 hour and 20 minutes, stirring frequently. Add beans and simmer 10 minutes. Serve in bowls.
Makes 6 servings.
NUTRIENT DATA PER SERVING
460 calories; 38 g protein; 20 g fat; 35 g carbohydrate; 8 mg iron, 750 mg sodium, 98 mg cholesterol
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