Fresh Tomato Beef And Black Bean Chili Recipes

FRESH TOMATO, RED BELL PEPPER AND BLACK BEAN CHILI

Steps:

• Heat oil in a heavy large pot over medium-high heat; add in beef cubes; cook, stirring with a wooden spoon until slightly browned on all sides, (about 10 minutes).
• Add in the ground beef, onions, garlic, cumin, chili powder, oregano, salt and cayenne pepper (and dried chili flakes if using); cook for about 10 minutes.
• Add in the water; bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.
• Add in the tomato paste, sugar, chopped tomatoes and red bell peppers; cover and simmer for about 1 hour.
• Uncover and simmer over medium heat for about 30 minutes.
• Add in the black beans and beef broth (about 1/2 cup at a time to thin out the sauce to desired consistancy) cook/simmer for another 20 minutes (or more).
• Ladle into bowls and top with grated cheddar cheese or sour cream, or both.

BLACK BEAN-TOMATO CHILI

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

BLACK BEAN AND TOMATO CHILI

Steps:

• Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
• Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
• Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
• In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
• Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.

SLOW-COOKER BEEF AND BLACK-BEAN CHILI

Steps:

• In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

FRESH TOMATO BEEF AND BLACK BEAN CHILI

Steps:

• Heat oil in a large heavy pot.
• Add in ground beef; cook for 5 minutes.
• Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
• Add in 2 cups beer or water; bring to a boil.
• Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
• Add in tomato paste and sugar; simmer for 5-6 minutes.
• Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
• Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
• Ladle into bowls and sprinkle with cheddar cheese.