Tuesday, February 19, 2013

Beef and Black Bean Chili (Slow Cooker)

Seriously busy time in my life right now, y'all! Hence the lack of posts. Luckily, I've been able to make some yummy food that I cannot wait to share with you; unfortunately, I haven't had time to type up the recipes, come up with witty stories, and post them.

So here's a post-- very bare bones in terms of an introduction but yummy food nonetheless. This is an alternative to your "normal" chili that I would certainly suggest if you are a black bean lover. The beans and meat soak up a lot of the liquid so be prepared for a thick chili. Perfect for a cold windy day... especially since it will be cooking all day in the crockpot!

Beef and Black Bean Chili (adapted from Martha Stewart)
1/3 lb top loin steak, cut into 1/4 inch pieces (or beef stew meat would work as well)
1 1/2 cups tomato juice (low or no sodium)
2 cups water
1 cup dried black beans, rinsed
1/2 large red onion, diced
2 garlic cloves, minced
2 tbsp chili powder
1/2 tbsp ground cumin
2 tsp kosher salt (more or less to taste)
1/4 tsp freshly ground pepper
sour cream, for serving

Combine the steak, tomato juice, water, black beans, onion, garlic, chili powder, cumin, salt and pepper in your slow cooker. Cook on low for 8-9 hours (or high for 5-6 hours). Taste and season with salt and pepper as desired.

Serve garnished with sour cream.

Serves 3-4.

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