Heart-healthy chili

Chef Tiffany Collins Blackmon, from the Texas Beef Council, stopped by the Good Day kitchen to whip up some heart-healthy chili for us.

Recipe: Cowboy Beef & Black Bean Chili

Ingredients

• 2 lbs. lean ground beef (95% lean)
• 1 Tbsp. vegetable oil
• 1-1/2 cups chopped onion
• 2 Tbsp. minced garlic
• 2 medium yellow bell peppers, chopped
• 1 large jalapeno pepper, seeded, finely chopped
• 1/4 cup chili powder
• 1 Tbsp. ground cumin
• 1 tsp. dried oregano leaves, crushed
• 1 tsp. dried thyme leaves, crushed
• 1/8 tsp. ground red pepper
• 1 can (28 oz.) low sodium crushed tomatoes, undrained
• 1 can (14-1/2 oz.) chili-seasoned or zesty-style diced tomatoes, undrained
• 1 can (14 to 14-1/2 oz.) low sodium ready-to-serve beef broth
• 12 oz. dark beer
• 1/3 cup tomato paste
• 1 Tbsp. honey
• 2 cans (15 oz. each) black beans, rinsed, drained
• Chopped fresh cilantro (optional)

Directions

1. Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles.
2. Remove from stockpot with slotted spoon.
3. Set aside. Pour off drippings.
4. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender.
5. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
6. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes.
7. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes.
8. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally.
9. Stir in beans; cook 5 to 10 minutes or until beans are heated through.
10. Season with salt and black pepper, as desired.
11. Garnish with cilantro, if desired.