(Adapted from Prevention's Quick and Healthy Low-Fat Cooking Cookbook)
Beef and Black Bean Chili
Chili Puree
1 chipotle pepper (I used the canned ones with adobo sauce)
1 cup beef stock
1/2 cup diced sweet red peppers
1/4 cup diced onions
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 teaspoon olive oil
1 teaspoon cumin seeds ( I used ground cumin and you may want to use less and add more later if needed)
1/8 teaspoon ground cinnamon
Beef and Black Bean Chili
1 teaspoon olive oil
12 oz beef tenderloin, cubed ( I used sirloin fillet)
1/2 teaspoon cracked black pepper
1 cup diced onions
1 cup diced tomatoes ( I used canned tomatoes)
1 cup beef stock
1 can (15 oz) black beans, rinsed and drained
To make the chili puree: In a food processor combine the chipotle pepper, stock, red peppers, onions, garlic, oregano, oil, cumin and cinnamon. Puree and set aside.
To make the beef and black bean chili: In a Dutch oven over medium high heat, heat the oil for 2 minutes and then add the beef. Cook until no longer raw looking, about 3 minutes. Season with the popper and removed the meat from the pan. Add the onions and tomatoes to the pan and cook for 5 minutes. Add the stock, beans and chili puree. Mix well and simmer for 5 minutes. Add the reserved beef and cook for 5 to 10 minutes more.
** The original recipe called for 2 chipotle peppers and that is what I added but it was a tad spicy even for me so I added sour cream to mine and it cooled it down and tasted great. Enjoy!
