The picture just doesn't do the chili justice!
Serve this fabulous chili with some home made cornbread, some good ale and maybe a light salad and you have the perfect meal for a crisp autumn night!
Joel's Steak and Black Bean Chili
2 lbs beef cubes for stew, well marbled (sauteed, optional)
2 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 large onion (for 1 cup chopped)
1 large green pepper (for 1 1/2 cups chopped)
2 cans (15 oz each) black beans
2 cans (14 1/2 oz each) chili-styled chopped tomatoes
1 tsp sugar
1 can (6 oz) tomato paste
Salt and black pepper to taste
Sour cream, optional garnish
Shredded cheddar cheese, optional garnish
Cut the beef into 1-inch cubes. Place the beef cubes into a slow cooker and turn it on low. Sprinkle the chili powder, garlic powder and cumin over the meat. Peel and chop the onion, adding it to the crock as you chop. Seed and chop the green pepper, adding it to the crock as you chop.
Drain and rinse the cans of beans and add them to the slow cooker. Add the tomatoes and sugar. Cover and cook on low (200 degrees) for 8 to 10 hours.
Uncover and stir [in] the tomato paste. Season with salt and pepper to taste, and stir well. Serve at once, garnishing as desired with sour cream and cheese.
Yield: Serves 8 light eaters or 6 hearty appetites.
