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A few light showers will be possible this evening into early Tuesday as an upper level disturbance moves through from the west. Finally, some sunshine should be able to break through Tuesday and Wednesday which should allow temperatures to warm into the lower 50's.
Texas Beef Council celebrates American Heart Month
Cowboy Beef & Black Bean Chili
Ingredients2 lbs. lean ground beef (95% lean) 1 Tbsp. vegetable oil 1-1/2 cups chopped onion 2 Tbsp. minced garlic2 medium yellow bell peppers, chopped1 large jalapeno pepper, seeded, finely chopped 1/4 cup chili powder1 Tbsp. ground cumin1 tsp. dried oregano leaves, crushed 1 tsp. dried thyme leaves, crushed1/8 tsp. ground red pepper1 can (28 oz.) low sodium crushed tomatoes, undrained 1 can (14-1/2 oz.) chili-seasoned or zesty-style diced tomatoes, undrained 1 can (14 to 14-1/2 oz.) low sodium ready-to-serve beef broth 12 oz. dark beer 1/3 cup tomato paste1 Tbsp. honey 2 cans (15 oz. each) black beans, rinsed, drained chopped fresh cilantro (optional)
Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.
Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.