Quick Beef & Black Bean Chili

  1. 2 (14 1/2-ounce) cans chili-seasoned diced tomatoes
  2. 1 tablespoon chili powder
  3. 1/8 teaspoon ground red pepper
  4. 1 (15 ounce) can black beans, rinsed, drained
  5. 1 (1 3/4 to 2 1/2-pound) package fully-cooked boneless beef pot roast with gravy
  1. Remove beef pot roast from package; transfer gravy to Dutch oven.
  2. Add tomatoes, beans, 1 cup water, chili powder and red pepper; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
  3. Cut pot roast into 1/2-inch pieces. Add to chili; heat through. Serve with toppings.
  4. Toppings: Chopped fresh cilantro, sliced green onion, shredded Cheddar cheese, dairy sour cream
  5. Makes 6 to 8 servings
  6. Recipe by the Beef Industry Council

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases