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Synopsis.....A few showers and thunderstorms will remain in our forecast for Sunday as rather unstable air is in place. The best coverage of showers and thunderstorms will likely be during the afternoon hours. Otherwise, generally dry weather is forecast Sunday and Monday.
Lakes Area Forecast....
Tonight.......................Mostly ...
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Texas Beef Council celebrates American Heart Month
Cowboy Beef &
Black Bean Chili
Ingredients
2 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)
Instructions
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.
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