Everyone at our house enjoyed this chili fixed their own way. With pasta or without, with cheese or sour cream or both, or even without any garnish, this was an excellent chili. With the robust flavor, plus veggies, black beans and tender bites of sirloin, this chili with surely be on the menu for our upcoming football parties. Enjoy!!
1 can Black Beans, rinsed and drained
1 15-oz can Hunt's Fire Roasted Diced Tomatoes
1 cup Water
1 tsp Ground Cumin
1 tsp Dried Oregano
1 TB Smoky Chili Powder
1/2 tsp Chipotle Powder
2 TB Unsweetened Cocoa
1 TB Olive Oil
1-1/2 lbs Beef Sirloin, cut into 1/2-inch pieces
3 TB Tomato Paste
1 small Red Pepper, chopped
1 small Green Pepper, chopped
1 medium Onion, chopped
Salt and Pepper to Taste
1/3 to 1/4 cup Cornmeal, as needed
In a large crock pot, add the black beans, tomatoes, water, cumin, oregano chili powder, chipotle powder, and cocoa. Turn heat to HIGH and cook for 45 minutes.
While the chili begins to cook in the crock pot, you can saute the meat and vegetables. Using a large skillet, heat olive oil over medium-high heat until shimmering. Add the beef to the skillet and stir to quickly sear the outside of the meat; cook for 5 minutes. Add the tomato paste to the beef and stir to combine, then add the peppers and onion and saute the beef and vegetables for 5 minutes.
Add the beef and vegetables to the crock pot and continue to cook on HIGH for 60 minutes. Stir the chili and add salt and pepper, if needed. Add the cornmeal to the chili and stir to fully combine the cornmeal. Turn heat setting to LOW and cook for 60 minutes longer.
Ladle chili into bowls and serve with sour cream and grated cheddar cheese for a garnish. This chili is also great served over cooked pasta. Enjoy!!