"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mexican Black-Bean Chili Recipe

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This recipe for Mexican Black-Bean Chili, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Place
Added: Friday, November 21, 2008


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

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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