Black Bean and Beef Chili Recipe

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This medley of spices, black beans and cubed beef is a flavorful one-pot meal.
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  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
  • 2 cups chopped onion
  • 1 can (14 1/2 ounces) beef broth
  • 1 cup beer or water
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons McCormick® Chili Powder
  • 1 teaspoon McCormick®California Style Garlic Powder with Parsley
  • 1 teaspoon McCormick® Oregano Leaves
  • 1/2 teaspoon McCormick® Cumin, Ground
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1/2 teaspoon seasoned salt
15 mins
1.5 hrs
1. Heat oil in large skillet on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef. Remove all beef from skillet.

2. Stir onion into skillet; cook 5 minutes or until softened. Add beef and remaining ingredients, except beans. Bring to boil. Reduce heat to low; simmer 1 hour, stirring occasionally.

3. Stir in beans; simmer 20 minutes. Serve with shredded Cheddar cheese, if desired.
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Nutrition (per serving)
Calories: 432 Calories
Fat: 24 Grams
Protein: 31 Grams
Cholesterol: 88 Milligrams
Carbohydrates: 23 Grams
Sodium: 644 Milligrams
Fiber: 7 Grams

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