Steak And Black Bean Chili
- 2 lb. beef cubes for stew, well marbled
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 large onion (for 1 c. chopped)
- 1 large green pepper (for 1 1/2 c. chopped)
- 2 (15 oz.) cans black beans
- 3 cans Ro-Tel
- 1 tsp. sugar
- salt and pepper to taste
- sour cream (optional garnish)
- shredded Cheddar cheese (optional garnish)
- Cut the beef into 1-inch cubes. Place the beef cubes into a slow cooker and turn it on low. Sprinkle the chili powder, garlic powder and cumin over the meat. Peel and chop the onion, adding it to the crock as you chop. Seed and chop the green pepper, adding it to the crock as you chop. Drain and rinse the cans of beans and add them to the slow cooker. Add the tomatoes and the sugar. Cover and cook on low (200u0b0) for 8 to 10 hours. Uncover and stir in the tomato paste. Season with salt and pepper to taste and stir well. Serve at once, garnishing as desired with sour cream and cheese. Makes 8 servings.
beef cubes, chili powder, garlic powder, ground cumin, onion, green pepper, black beans, rotel, sugar, salt, sour cream, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=82666 (may not work)