Beef Chili with Black Beans
Kim sent me a recipe book, and since Steve might be having to work late in the evenings, we wanted to make something that freezes well. He suggested chili and she had a great recipe that was a bit different than my standard fare. This is what I made:
- 1 Tbs grape seed oil
- 1 large onion, chopped
- 2 medium garlic cloves, minced
- 1 white turnip, chopped
- 1½ cups (3 stalks) celery, chopped
- 2 green bell peppers, chopped
- 1½ lb (we used 600g) ground beef
- 2 tsp dried thyme leaves
- 1 tsp chili powder
- 1 Tbs ground cumin
- ½ tsp each: onion and garlic powder (not salt)
- ¼ tsp white pepper or cracked pepper
- 2 cups diced tomatoes (I used a jar of crushed tomatoes)
- can of black beans (about 2 cups)
Start the oven for 350F. Warm a cast iron pot over medium-high heat and add the oil. Sauté all the vegetables together for 4 minutes, or until onion is translucent. Add the spices, stir in tomatoes and rinsed beans, remove from heat.
In a separate skillet, cook the beef for 5–6 minutes, stirring frequently. Drain the fat and add the meat to the pot. Cover and cook in the oven for about 1 hour. Serve in bowls alone or over steamed cauliflower. Top with salsa and plain yogurt (I used the strained batch I had made earlier).
It has a rich gravy from the celery that is delicious. I made just over 10 cups, which is enough for us each to have a bowl each night this week, but instead we froze some all the same.
