MEXICAN BLACK-BEAN CHILI Recipe

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This recipe for MEXICAN BLACK-BEAN CHILI is from EDGAR'S EDIBLES, 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: Main Courses: Beef, Pork and Lamb

Ingredients:	Ingredients: 1 Cup Onion (diced) 1 Lb. Ground Chuck 1 1/2 Cups Beef Broth 2 Tbsp. Chili Powder 1/2 Tsp. Cayenne Pepper (optional) 2 Tsp. Ground Cumin 3/4 Tsp. Dried Oregano 1/2 Tsp. Salt 1/8 Tsp. Black Pepper 3 Cloves Garlic (crushed) 1 Can Rotel Tomatoes with Green Chilies 1 (8 oz.) Can Tomato Sauce 2 Cans (15 oz.) Rosarita Premium Whole Black Beans Sour Cream Cilantro

Directions:	Directions: Place a Dutch oven over medium-high heat until hot. Add first 2 ingredients; cook until beef is browned, stirring to crumble. Drain well; return beef mixture to pan. Add broth and the rest of the ingredients except for sour cream and cilantro; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally. Ladle chili into bowls, and top with sour cream and chopped cilantro. If you want your chili a little thicker, mix 1 Tbsp. flour with 2 Tbsp. water until smooth. Stir into chili and simmer for a few more minutes.

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MEXICAN BLACK-BEAN CHILI Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions: