Black Bean Chili With a Big Hot Kick

[April B.]

Black Bean Chili With a Big Hot Kick

1 Tbs. vegetable oil
1-1/2 pounds lean, boneless round steak, cut into
3/4-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 (14-1/2-ounce) cans stewed tomatoes
1 (14-1/2-ounce) can chicken broth
1 (6-ounce) can tomato paste
2 (4-ounce) cans chopped green chilies
1 (1-1/4-ounce) packet chili seasoning mix
3 (15- to 16-ounce) cans black beans, drained and
rinsed
6 cups cooked rice
Sour cream
Fresh chopped cilantro

Directions


Heat oil in large Dutch oven over medium-high heat
until hot. Add steak, cook 6 to 7 minutes, stirring
occasionally until steak is just browned.
Add onion and garlic, cook and stir 5 to 7 minutes or
until onion is tender.
Add tomatoes, broth, tomato paste, chilies and
seasoning mix.
Bring to a boil; reduce heat, cover and simmer 20 to
30 minutes, stirring occasionally.
Add beans; cover and simmer 10 minutes more.
Place 1 cup rice in each of 6 serving bowls. Spoon
1-1/2 cups chili over rice, garnish with sour cream
and cilantro.

Makes 6 servings.