steak and black bean chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Beef, top sirloin, 462 grams *3 oz ribeye steak, 1.5 servingBeans, black, 3 cupRed Ripe Tomatoes, 10 large whole (3" dia)Green Peppers (bell peppers), 1.5 cup, choppedOnions, raw, 1.5 cup, chopped 3 heads of garlic, pressed3 jalapenos, seeded and de-veined, chopped4 tablespoons chili powder2 tablespoons cumin2 tablespoons basil2 tablespoons parsley1 tablespoon paprikasmokey salt to taste
Core the tomatoes, slice in half or quarters, put through the blender. Add the tomato puree to a large pot. Add chopped peppers and onions and garlic. Cook sever hours on low, to simmer, stirring often, to reduce to half. I also add 3 chopped jalapenos too. Remove fat from steak and cook in skillet. Chop into bite size pieces. Stir into tomato mixture. Refrigerate over night.
Put black beans in crock pot with double the water; cook on low overnight.
In the morning, remove water, stir in tomato and steak mixture. Add 4 tablespoons chili powder, 2 tablespoons cumin, 2 tablespoons basil, 2 tablespoons parsley, 1 tablespoon paprika. Add salt to taste. Stir and cook on low all day.
Serving Size: Makes 16 one cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JENVANDALSEM.
Put black beans in crock pot with double the water; cook on low overnight.
In the morning, remove water, stir in tomato and steak mixture. Add 4 tablespoons chili powder, 2 tablespoons cumin, 2 tablespoons basil, 2 tablespoons parsley, 1 tablespoon paprika. Add salt to taste. Stir and cook on low all day.
Serving Size: Makes 16 one cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JENVANDALSEM.
Nutritional Info Amount Per Serving
- Calories: 149.4
- Total Fat: 3.5 g
- Cholesterol: 25.7 mg
- Sodium: 2,210.0 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.5 g
- Protein: 15.2 g
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