Southwestern Black Bean Jerky Chili Recipes

Steps:

• Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

Steps:

• Brown ground beef in large skillet or dutch oven.
• Drain off fat from ground beef.
• Return beef to same pan and add diced onions.
• Saute for 2 minutes on medium heat.
• Add garlic, jerky and green bell peppers.
• Carmelize vegetables.
• Add tomato paste and deglaze with beef or chicken stock.
• Add chili sauce and then remaining ingredients except for the cilantro.
• Simmer on medium low heat for one hour or until all seasonings are fully incorporated into the chili.
• Season chili to taste at the end and take off the heat and add the fresh chopped cilantro.
• You want to try to keep the cilantro as green as possible.
• Serve the chili with shredded smoked mozzarella cheese or Monterey Jack.
• Note: Use very little salt in chili since you will get most of your needed salt from the jerky.
• Also, keep in mind that chipotle peppers are very spicy and you need just a little bit.
• Another suggestions: The chili could be served with fried tortilla chips or warm flour tortillas or flat bread would be nice as well.

Steps:

• Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
• Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
• Add water if chile is too thick.
• Top with cilantro. Pass sour cream and sliced green onions separtely.

Steps:

• In a large pot, add ground chuck and onions. Brown meat and drain.
• Add taco seasoning and stir.
• Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
• Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
• When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.