This Black Bean Chili Is Hearty and Flavorful

serves 8 (or double the recipe if you are cooking for a crowd)

2 T. olive oil

1 1/2 lbs. cubed beef or pork

4-6 cloves garlic, minced

2 large onions, diced

2-3 green peppers, diced

1 T. ground cumin

2 t. dried oregano

4 t. chili powder

1/2 t. chili pepper flakes (or more, to taste)

1 can (28 oz.) diced tomato, undrained

2 c. beef stock (or chicken, if using cubed pork)

2 T. red wine vinegar

2 cans black beans, rinsed and drained

salt and pepper, to taste

1/4 c. cilantro, chopped (optional)

Directions:

Heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and turn heat down to medium. Add onions, garlic, and green peppers to pan and cook until tender, 4-6 minutes. Add stock and stir in, scraping any brown bits from bottom of pan. Stir in cumin, oregano, chili powder and pepper flakes. Return meat to pan and add tomatoes (undrained) and vinegar. Bring to a simmer and cook, keeping pot partly covered, for approx. 90 minutes or until meat is fully cooked and tender. Add beans and simmer another few minutes. Salt and pepper to taste. Turn off the heat and stir in the cilantro (optional). You may also like to add some chopped, fresh parsley.

Offer toppings such as sour cream, queso fresco or crumbled feta, chopped scallions, or grated cheddar.

If you are cooking for a crowd, cornbread muffins are an easy addition to serve with this black bean chili.

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