| | Directions | 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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Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 7
|  | | Ingredients | | - | | 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 |
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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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