Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies: A Cookbook
Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies: A Cookbook
Description :
Beef and Black Bean Chili True Texas chili is widely recognized as a bowl of beef chuck -that has been seasoned with dried chiles, tomatoes, and spices and simmered until it’s meltingly tender. Beans, if included at all, are most often pintos. This recipe swaps in black beans for variety and chili powder (a mix of ground chiles and spices such as oregano and cumin) for convenience.
Recipe | Serves 4 Place beans in a bowl cover with water by several inches. Refrigerate, covered, overnight drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour drain.) Preheat a 5 to 6 quart slow cooker. Add beans. Add beef, tomato puree, onion (reserve 1 tablespoon for garnish), garlic, chili powder, the hot water, 2 teaspoons salt, and ½ teaspoon pepper and stir to combine. Cover and cook on high until chili has thickened and beans are tender, 6 hours (or on low for 8 hours). Serve with sour cream, reserved onion, jalapeño, avocado, and cheese. Ingredients 1 cup dried black beans, picked over and rinsed 1 pound beef chuck, cut into -¾--inch chunks 1 can (15 ounces) tomato puree 1 red onion, finely chopped 2 garlic cloves, minced 3 tablespoons chili
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