Special Chili

Beef and Black Bean Chili

(recipe from Rachael Ray’s 30 Min Meals. 9/10 Americans agree that this is a good chili!)

2 lbs ground beef 90% lean. The recipe calls for sirloin yet I use normal beef and it comes out just fine.
1 tbsp EVOO
Salt n’ Peppa ( . . . uh pushit . . . )
1.5 tbsp Worcestershire sauce (if reading from Mexico “Salsa Ingles!”)
1 medium onion, finely chopped
4-6 cloves of garlic, finely chopped
1 red bell pepper
1 jalapeno pepper seeded and chopped ( if you’re a JA and you hate spicy food, can substitute those little Ortega chilies you buy in a can)
3 tbsp dark chili powder (again if you’re a JA and you hate spicy food, omit 1 tbsp, if you’re a JA’s hakujin boyfriend, adding the chili powder on top works well)
1 tbsp cumin
1 c beef stock
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce or puree
2 (15 oz) cans of black beans, drained (super fibrous!)
2 tbsp chopped fresh cilantro

1) in large deep skillet or pot, brown ground beef in olive oil over high heat.
2) Season meat with salt and pepper, and then add Worcestershire sauce.
3) Reduce heat to medium high when the meat is browned and crumbled, and then add onion, garlic, red peppers, jalapeno.
4) Season veggies and meat with chili powder and cumin.
5) Cook veggies and meat together 5 min.
6) Stir in broth and scrape up pan drippings.
7) Stir in diced and pureed tomatoes and black beans.
8) When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro.