Cowboy Beef & Black Bean Chili

Ingredients:

2 pounds GREENER PASTURES ground beef (95% lean)

1 tablespoon vegetable oil

1-1/2cups chopped onions

2 tablespoons minced garlic

2 medium yellow bell peppers, chopped

1 large jalapeño pepper, seeded, finely chopped

1/4cup chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano leaves, crushed

1 teaspoon dried thyme leaves, crushed

1/8teaspoon ground red pepper

1 can (28 ounces) crushed tomatoes, undrained

1 can (14-1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained

1 can (14 ounces) ready-to-serve beef broth

12 ounces dark beer

1/3cup tomato paste

1 tablespoon honey

2 cans (15 ounces each) black beans, rinsed, drained

Chopped fresh cilantro (optional)

Instructions:

1. Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

2. 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. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.

3. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, 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 cilantro, if desired.