- TORONTO, ON (M5H2M3)
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Total Time:
2 hours 30 minutes(Cooking)Servings:
10
Ingredients
| 1 lb | stew beef, cut into 1" pieces |
| 4 cups | cooked black beans |
| 2 cloves | garlic, minced |
| 1 | white onion, chopped |
| 1 cup | frozen corn |
| 1 | green bell pepper, chopped |
| 14.5 oz | diced tomatoes (1 can) |
| 3 oz | tomato paste (1/2 can) |
| 2 cups | water |
| 1 tbsp | olive oil |
| 3 tbsp | chili powder |
| 1 tbsp | cumin |
| 2 tsp | cayenne powder |
| 1 tsp | dried basil |
| 1 tsp | Worcestershire sauce |
| 1/2 tsp | black pepper |
| 1 tsp | paprika |
| 1 tsp | salt |
Preparation
- In a large stockpot or dutch oven, brown the stew beef over medium-high heat in 1 tbsp olive oil, until brown on all sides.
- Add the garlic, Worcestershire sauce, chili powder, cumin, paprika, and basil and continue cooking until fragrant.
- Pour in 2 cups water, stirring the bottom of the pot to incorporate all drippings.
- Bring to a boil and add tomato paste, diced tomatoes, black beans, cayenne, and chopped onion.
- Bring to a simmer and let cook for a minimum of two hours.
- Twenty minutes before serving, add chopped pepper and frozen corn.
- Season with salt and pepper.
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