Thank goodness I was feeling lazy yesterday! It was pouring rain by the afternoon and I went out for a big run in the morning so all I wanted to do was curl up and read my book and bake a loaf of bread. So when we saw the stew meat I gave J the choice of beef and barley soup or beef and black bean chili and he went for the chili.
By 6 the bread was out and the chili had been simmering on the stove for two hours the only thing I had to do was add the chopped carrot, red pepper and beans which were all prepped and on the counter. I had just poured myself a glass of red wine when the power went out.
Good thing we chose to make chili right? J threw a few more logs into the woodstove and I threw everything else in the pot and it went onto the fire for another hour. What a forgiving meal. I didn’t finish my book until today but we broke out the candles and ate by candlelight.
I wager that this is more stew then chili as I should have had twice as many black beans in here, so if you make this add two cans and next time I will too.
[print_this]Black Bean and Beef Chili
1.5lbs Stewing Beef
4T chili powder
salt and pepper
2T olive oil
1 onion, chopped
1 jalapeno, minced
1C chicken stock
1 can diced tomatoes, drained
1 can crushed tomatoes
1 large carrot chopped
1/2 dozen mushrooms
1 red pepper, chopped
1 can black beans, drained (Make it 2!)
Combine the flour, spices, 1t salt and a bunch of pepper in a bowl or on a plate. Heat a large stew pot over medium heat and add the olive oil. Toss the beef lightly in the flour mixture and saute until browned. You will likely have to do this in two batches so as not to crowd the beef.
Remove the meat to a plate and set aside. Add the beer, onions and jalapenos ad bring to a simmer. Simmer for 5 minutes, scraping all brown bits from the pan. Add tomatoes, chicken stock and mushrooms, bring to a gentle simmer and return the beef to the pan and stir. Simmer for two hours then add the carrot, pepper and black beans and simmer for another hour. Serve with crunchy bread.
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