Cowboy Beef & Black Bean Chili
· 2 lbs. lean ground beef (95% lean)
· 1 Tbsp. vegetable oil
· 1-1/2 cups chopped onion
· 2 Tbsp. minced garlic
· 2 medium yellow bell peppers, chopped
· 1 large jalapeno pepper, seeded, finely chopped
· 1/4 cup chili powder
· 1 Tbsp. ground cumin
· 1 tsp. dried oregano leaves, crushed
· 1 tsp. dried thyme leaves, crushed
· 1/8 tsp. ground red pepper
· 1 can (28 oz.) low sodium crushed tomatoes, undrained
· 1 can (14-1/2 oz.) chili-seasoned or zesty-style diced tomatoes, undrained
· 1 can (14 to 14-1/2 oz.) low sodium ready-to-serve beef broth
· 12 oz. dark beer
· 1/3 cup tomato paste
· 1 Tbsp. honey
· 2 cans (15 oz. each) black beans, rinsed, drained
· chopped fresh cilantro (optional)
Brown ground beef in stockpot over medium heat 8 to10 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.