Chili Stew
1 3-pound beef round roast
1 onion, quartered
3 cloves garlic, minced
1 Tbsp. dried hot peppers, crushed
1/2 tsp. cayenne pepper
1 tsp. dried oregano
1 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. dried marjoram
2 cups crushed tomatoes
3 cups low fat beef broth
2 19-oz. cans black beans, rinsed
and drained
Salt and pepper to taste
In a large stockpot, brown beef roast on all
sides. Remove beef
and set aside. Place onion, garlic and spices
in stockpot and
simmer for a couple of minutes. Return beef to
the pot; add
crushed tomatoes and beef broth. Bring to a boil
and then reduce
heat and simmer for a couple of hours. Remove
beef and allow it
to cool slightly. Cut beef into thin slices or
pull apart into
small pieces and return to the pot, add beans
and salt and pepper
and simmer for about 30 minutes. Serve with sour
cream, grated
cheese, green onions and bacon bits for garnish.
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