Recipe of the Month: Quick Beef and Black Bean Chili
1 package (1 ¾ to 2 ½ pounds) fully cooked boneless beef pot roast with gravy
2 cans (14 ½ oz each) chili-seasoned diced tomatoes
1 can (15 oz) black beans, rinsed, drained
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Remove beef pot roast from package; transfer gravy to Dutch oven. Add tomatoes, beans, 1-cup water, chili powder and red pepper; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Cut pot roast into ½ inch pieces. Add to chili; heat through. Serve with toppings. Total preparation and cooking time: 30 minutes Toppings: Chopped fresh cilantro, sliced green onion, shredded Cheddar cheese, dairy sour cream.
Author: NC Cattlemen’s Beef Council