Cowboy Beef and Black Bean Chili

It's the time of year when nothing beats a bowl of chili. In my town, here at the crossroads of the Midwest and the South, chili means a sweet, runny mash of ground beef, tomato (with or without red chili beans) served over spaghetti and topped with a mountain of cheddar cheese. The last time I tried to order it with half a mountain of cheese, the waitress told me I was skinny enough and could "afford" to eat the whole mountain. I still asked for half because eating the whole mountain is just...gross. Bartleby likes the lame little hot dogs with cheddar cheese at our local chili outfit. Ugh.

Here's a great recipe for anyone longing for something warm and spicy with a stew-like consistency. The source is The Healthy Beef Cookbook published by the National Cattlemen's Beef Association with the Americn Dietetic Association.

Cowboy Beef and Black Bean Chili
Makes 8 Servings. Total preparation and cooking time: 2 hours

2 lbs. ground beef (95% lean)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 tablespoons minced garlic
2 medium yellow bell peppers, chopped
1 large jalapeno pepper, seeded, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground red pepper
1 can (28 ounces) crushed tomatoes, undrained
1 can (141/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained
1 can (14 to 14!/2 ounces) ready-to-serve beef broth
12 ounces dark beer
1/3 cup tomato paste
1 tablespoon honey
2 cans (15 ounces each) black beans, rinsed, drained
Salt and black pepper, as desired
Chopped fresh cilantro (optiona)

1) 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 fromstockpot 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 jalapeno; 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; covera nd 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 cilatro, if desired.