Beef Chili (Chili con Carne)

Ingredients

• 4 servings beef 
• 45 oz black beans rinsed drained canned
• 4 servings chili 
• 0.3 teaspoon chili powder 
• 0.5  chipotle chili with adobo (from a can)
• 1 lb flank steak 
• 0.3 cup cilantro leaves fresh
• 0.5 cup cilantro leaves fresh plus more for garnish chopped
• 1  garlic clove 
• 1  garlic clove minced
• 0.3 cup bell pepper green finely chopped
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper 
• 3 tablespoons olive oil 
• 0.3 cup onion diced
• 0.5 cup onion finely chopped
• 0.3 teaspoon oregano dried
• 0.3 cup bell pepper red finely chopped
• 0.5 teaspoon salt 
• 4 servings salt and pepper 
• 1  scallion 
• 0.5 teaspoon sugar 
• 1 tablespoon tomato paste 
• 1 cup tomatoes diced
• 4 cups water 

Equipment

• food processor
• pot
• wooden spoon

Directions

1. In a pot, place all the beef and broth ingredients and cook over medium heat for about 1 hour or until the meat is cooked.Strain and measure 1 cup of the liquid used to cook the meat. Set aside.
2. Remove the beef from the pot, chop and set aside.
3. Put the tomatoes and chipotle in the food processor and process until smooth and set aside.
4. Heat the oil in a large pot over medium high heat.
5. Add the onions and cook for about 3 minutes. Reduce the heat to medium and add the garlic, red and green pepper and cook for additional 2 minutes.
6. Add the cumin, oregano and chili powder and cook for 30 seconds more.
7. Add the beans, tomato mixture and the beef to the pot and simmer for 15 minutes, stirring often with a wooden spoon.
8. Add the sugar, cilantro and tomato paste. Cook for 10 minutes more. If the chili is too thick, use some of the broth you set aside.
9. Add salt and pepper to taste.
10. Garnish with tortilla chips, cilantro and sour cream.
11. Serve.