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Chili With Double-Bean Toss




Source of Recipe


bhg.com






List of Ingredients



• 1 lb boneless beef top round steak
  
• 1 T cooking oil
  
• 2 (14 1/2 oz) cans diced tomatoes
  
• 1 (14 1/2 oz) can beef broth
  
• 1 cup chopped onion
  
• 1 or 2 fresh jalapeno or serrano chilies, finely chopped
  
• 2 cloves garlic, minced
  
• 2 tsp chili powder
  
• 1 T brown sugar
  
• 1 1/2 tsp dried oregano, crushed
  
• 1/2 tsp ground cumin
  
• 1/4 tsp black pepper
  
• 1 (15 oz) can pinto beans, rinsed and drained
  
• 1 (15 oz) can black beans, rinsed and drained
  
• 1/2 tsp finely shredded lime peel
  
• 1 T lime juice
  
• 1 clove garlic, minced
  
• 1 T salad oil
  






Instructions



1. Trim fat from meat. Cut meat into 3/4" chunks. In a large skillet heat oil. Brown beef, half at a time, in hot oil. Drain fat.
   
2. In a 3 1/2 or 4 quart crockpot combine undrained tomatoes, broth, onion, jalapeno peppers, the 2 cloves garlic, chili powder, brown sugar, oregano, cumin and black pepper. Stir in browned beef pieces.
   
3. Cover and cook on low setting for 10 to 12 hours or on high setting for 5 to 6 hours.
   
4. Meanwhile, in a bowl combine pinto beans, black beans, lime peel, lime juice, salad oil, and garlic. Toss to mix. Serve chili in bowls with beans on side or stir them into the chili and top with a dollop of sour cream. Garnish with tortilla chips.
   






Final Comments


Makes 6 servings.