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Beef and Black-Bean Chili
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Source:
| 1 pound | beef chuck, cut into 3/4-inch chunks |
| 1 can (15 ounces) | tomato puree |
| 1 cup | dried black beans, rinsed |
| 1 medium | red onion, chopped |
| 2 | garlic cloves, minced |
| 3 tablespoons | chili powder |
| Coarse salt | |
| ground pepper | |
| 1/4 cup | sour cream, for serving |
Directions
1. In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.
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