Round 2 - Southwest Beef and Black Bean Chili

Name: Round 2 - Southwest Beef and Black Bean Chili
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 680 grams beef bottom round roast; 1 teaspoons freshly ground black pepper, plus more for seasoning; 425 grams beef broth; 425 grams black beans, drained; 794 grams crushed tomatoes; 1 Tbsp canola oil; 2 Tbsps canola oil; 2 carrots, cut into 2-inch pieces; 2 carrots, cut into 3-inch pieces; 2 stalks celery; 2 Tbsps chili powder; 2 Tbsps all-purpose flour; 4 sprigs fresh thyme; 1 Tbsp chopped garlic; 1 Tbsp minced fresh garlic; 59 milliliters shredded Monterey jack cheese; 1 red onion, sliced; 2 russet potatoes, cut into 1-inch cubes; 2 teaspoons salt, plus more for seasoning; 4 servings Salt and freshly ground black pepper; 1 teaspoon each fresh rosemary and fresh thyme leaves; 227 grams turnips, cut into wedges; 237 milliliters water; 473 milliliters water; 2 Tbsps Worcestershire sauce; 1 medium yellow onion, diced; 1 medium yellow onion

You can never have too many American recipes, so give Round 2 - Southwest Beef and Black Bean Chili a try. One serving contains 861 calories, 64g of protein, and 35g of fat. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 4. The Super Bowl will be even more special with this recipe. It works well as a main course. If you have russet potatoes, carrots, canolan oil, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Chili Powder

Black Beans

Pot Roast

Tomato

Cheese

Chili Pepper

Water

Equipment you will use

Bowl

Ladle

Pot

Serve hot.

Season the beef with salt and pepper and lightly coat with flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Beef

Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides.

Ingredients you will need

Canola Oil

Meat

Equipment you will use

Frying Pan

Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef.

Ingredients you will need

Carrot

Celery

Onion

Beef

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Worcestershire Sauce

Garlic

Broth

Thyme

Water

Meat

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.

Ingredients you will need

Vegetable

Broth

Equipment you will use

Blender

Bowl

Serve the gravy with the pot roast and roasted root vegetables.

Ingredients you will need

Root Vegetable

Pot Roast

Gravy

Equipment you will use

Pot

One hour before the pot roast is done cooking, preheat the oven to 400 degrees F.

Ingredients you will need

Pot Roast

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Salt And Pepper

Canola Oil

Vegetable

Rosemary