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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Black-Bean Chili Recipe

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This recipe for Mexican Black-Bean Chili is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. diced onion
1 c. diced green pepper
1 lb. ground beef
1 1/2 c. beef broth
1 T. chili powder
1 1/2 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, crushed
2 (14.5 oz) cans diced tomatoes, undrained
2 cans black beans, drained
6 T. sour cream
6 T. chopped fresh cilantro
Directions:
Directions:
Place first 3 ingredients in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble. Drain well; return meat mixture to pan. Add broth and next 8 ingredients; bring to boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.
Serve with sour cream and cilantro.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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