Ingrédients pour Southwestern Black Bean Jerky Chili
- 1 (15 oz) can black beans (rinsed and drained)
- 1 lb ground beef
- Beef Jerky
- Yellow Onions
- Fresh Garlic
- 1 green bell pepper, diced
- 1/4 tsp cayenne pepper (or more, to taste)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- Beef Stock
- Mild Chili Powder
- 1 tsp cumin
- Ground Black Pepper
- Kosher Salt
- Fresh Cilantro
- Smoked Mozzarella Cheese
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Comment préparer Southwestern Black Bean Jerky Chili
- Brown 1 lb ground beef in a large skillet or Dutch oven over medium-high heat. Break it up with a spoon as it cooks.
- Drain off excess fat from the ground beef.
- Return beef to the pan. Add 1 large onion, diced.
- Sauté for 2 minutes, or until onions begin to soften.
- Add 2 cloves garlic, minced; 4 oz beef jerky, roughly chopped; and 1 green bell pepper, diced.
- Cook until vegetables are slightly caramelized, about 5-7 minutes. Stir occasionally.
- Stir in 2 tbsp tomato paste and deglaze the pan with 1 cup beef or chicken stock, scraping up any browned bits from the bottom.
- Add 1 (28 oz) can crushed tomatoes, 1 (15 oz) can black beans (rinsed and drained), 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (or more, to taste), 1/2 tsp oregano, and 1/4 cup chopped cilantro (reserve some for garnish).
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until flavors have melded. Stir occasionally.
- Season with salt and pepper to taste. Remove from heat and stir in remaining fresh cilantro.
- Serve hot, topped with shredded smoked mozzarella or Monterey Jack cheese.
- Optional: Serve with tortilla chips, warm flour tortillas, or flatbread.
Nutrition Information (Approximate per serving)
Sodium
618 g
Sugar
387g
Fat
213g
Carbs
136g
