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!
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
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
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.
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.