Description
Diced tomatoes with green peppers add color and flavor accents to this subtly smoky beef chili.

Ingredients

• 2-1/2 pounds boneless beef chuck pot roast
  
• 2 tablespoons vegetable oil, divided
  
• 1 teaspoon salt
  
• 3 cloves garlic, minced
  
• 2 cans (14-1/2 ounces each) Del Monte Diced Tomatoes with Green Peppers and Onions, undrained
  
• 1 bottle (12 ounces) beer
  
• 2 tablespoons adobo sauce from chipotle peppers
  
• 1 tablespoon minced chipotle peppers in adobo sauce
  
• 1 can (15 ounces) black beans, rinsed, drained
  
• 3 tablespoons masa harina*
  
• Dairy sour cream

Preparation
Total preparation and cooking time: 2-1/2 hours

1. Cut beef into 1/2-inch pieces. Heat 1 tablespoon oil in Dutch oven over medium heat until hot; brown beef in batches and remove from Dutch oven. Season with salt.

2. Heat 1 tablespoon oil in same Dutch oven over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender.

3. Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened. Serve with sour cream.

*Three tablespoons all-purpose flour mixed with 1/2 cup water can be substituted for masa harina.

Nutrition
no information available

Serves
Makes 6 to 8 servings.

Variations