Celebrate the Holidays with Beef – Week 4: Company’s Coming Holiday Meals, Cowboy Beef & Black Bean Chili

by Jessica on December 23, 2011

Cowboy Beef & Black Bean Chili

The Texas Beef Council’s ‘Holiday Celebration’ campaign is coming to a close. Besides the treasure trove of new beef recipes I have to try, I’ve had an amazing time these past four weeks working with Erin & the team at TBC and my nine fabulous fellow Beef Lovin’ Bloggers! :)

Even though the holidays are a busy time of year, one of the best things about them is friends and family gathering together! Whether it’s a wrapping party with a few neighbors or family staying for the week, this warm & comforting chili makes the perfect choice for your holiday gatherings – and the leftovers get better with each passing day!

TCU 2011 Poinsettia Bowl

I invited several friends and neighbors over this past Wednesday night for a Poinsettia Bowl watching party and a bowl of Cowboy Chili… it’s all about the ‘bowl’, right? :) This hearty chili was amazing topped over Fritos with all the fixings AND the Horned Frogs defeated the Louisiana Tech Bulldogs 31-24! What a Christmas present for these seniors who finish 47-5 in four years! Here’s to TCU and the Texas Beef Council… Riff Ram!!

Cowboy Beef & Black Bean Chili 2

Cowboy Beef & Black Bean Chili
Adapted from: Texas Beef Council

Yields: 8 servings

2 lbs lean ground beef (95% lean)
1 tbsp vegetable oil
1-1/2 c red onion, chopped
2 tbsp fresh garlic, minced
1/4 c chili powder
1 tbsp ground cumin
1 tsp dried oregano leaves, crushed
1 tsp dried thyme leaves, crushed
1/8 tsp ground red pepper
1 (28 oz) can diced tomatoes, undrained
2 (14-1/2 oz) cans RO*TEL diced tomatoes & green chiles, undrained
1 (14 to 14-1/2 oz) can ready-to-serve beef broth
12 oz light beer
1/3 c tomato paste
1 tbsp honey
2 (15 oz) cans black beans, rinsed, drained

Chili Bar Toppings:
Fritos Corn Chips
Chopped red onions
Fresh cilantro
Sour Cream
Shredded Cheese

Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside and pour off drippings. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender.

Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in diced tomatoes, RO*TEL, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with toppings from your Chili Bar, if desired.

Cowboy Beef & Black Bean Chili 3

Signature

Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All photography & opinions are my own. Recipes are courtesy of the Texas Beef Council.

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{ 5 comments… read them below or add one }

1 momma g December 23, 2011 at 12:31 pm

Your Chili was amazing! And, TCU winning was the “icing on the Chili !” Great job!

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2 momma g December 23, 2011 at 12:32 pm

I forgot to add that your photography is fantastic, too!!!

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3 Nicole, RD December 24, 2011 at 2:16 pm

YUM! I adore chili and this looks delicious!!

P.S. CONGRATS on the engagement!

P.P.S. Merry Christmas to you and yours!

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4 Culinary Collage December 27, 2011 at 9:25 am

This chili looks amazing!

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5 Jessica @Sunny Side Up December 29, 2011 at 1:30 pm

This chilli looks amazing!! And I love the nod to your beloved Horned Frogs with your purple bowls. :)

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