Black Bean And Beef Chili

• 2 tablespoons vegetable oil
• 2 pounds boneless beef chuck roast cut into 1/2-inch cubes
• 2 cups chopped onion
• 14 1/2 ounces beef broth
• 1 cup beer
• 6 ounces tomato paste
• 3 tablespoons chili powder McCormick(R)
• 1 teaspoon garlic powder McCormick(R) California Style, with Parsley
• 1 teaspoon oregano leaves McCormick(R)
• 1/2 teaspoon McCormick(R) Cumin Ground
• 2 cans black beans 15 ounces each, drained and rinsed
• 1/2 teaspoon seasoned salt

1. Heat oil in large skillet on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef. Remove all beef from skillet.
2. Stir onion into skillet; cook 5 minutes or until softened. Add beef and remaining ingredients, except beans. Bring to boil. Reduce heat to low; simmer 1 hour, stirring occasionally.
3. Stir in beans; simmer 20 minutes. Serve with shredded Cheddar cheese, if desired.

vegetable oil, boneless beef chuck, onion, beef broth, beer, tomato paste, chili powder mccormick, garlic, oregano, cumin, black beans, salt

Taken from www.yummly.com/recipe/Black-Bean-and-Beef-Chili-1905520 (may not work)