Merry recipe to you. As the days tick down to Christmas and then New Year’s, dinners seem to be made on the fly. And you can only eat so much delivery pizza. Here’s an easy slow-cooker recipe that can be thrown together quickly in the morning, providing a hearty meal when everyone is clamoring for dinner. It's one of my favorite comfort foods. Enjoy!
Steak and Black Bean Chili
2 pounds beef cubes for stew
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 large onion (for 1 cup chopped)
1 large green pepper (for 1 ½ cups chopped)
2 cans (15 ounces each) black beans
2 cans (14 ½ ounces each) chili-style chopped tomatoes
1 teaspoon sugar
1 can (6 ounces) tomato paste
Salt and pepper to taste
Sour cream, optional garnish
Shredded cheddar cheese, optional garnish
Cut beef into 1-inch cubes. Place beef cubes in a slow cooker and turn it on the low setting. Sprinkle the chili powder, garlic powder, and cumin over the meat.
Peel and chop the onion, adding it to the slow cooker as you chop. Seed and chop the green pepper, adding it to the cooker as you chop.
Drain and rinse the beans and add them to the cooker. Add the tomatoes and sugar. Cover and cook on low for 8-10 hours.
Uncover and stir in the tomato paste. Season with salt and pepper, and stir well. Serve, garnishing with sour cream and cheese if desired. Makes 8 servings.
—From "Desperation Dinners," a syndicated newspaper column by Beverly Mills and Alicia Ross