• 3 pound Star Ranch Angus^® boneless beef chuck, cut in to 1" pieces or Star Ranch Angus^® beef for stew
• 2 to 3 Tbsp vegetable oil, divided
• 1 tsp salt
• 1 onion, chopped
• 1 jalapeño pepper, minced
• 2 cans (14-1/2 oz each) chili-seasoned diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 3 Tbsp chili powder
• 1 tsp dried oregano
• 1 can (15 oz) black beans, rinsed and drained

• Shredded Cheddar cheese
• Chopped red onion
• Jalapeño slices
• Crispy tortilla strips

1. Heat 1 Tbsp oil in stockpot over medium heat until hot. Brown beef in batches. Add additional oil, if needed. Remove beef; sprinkle with salt.
2. Heat remaining 1 Tbsp oil in pot. Add onion and jalapeño pepper; cook and stir 5 to 8 minutes or until tender. Add tomatoes, tomato paste, chili powder, oregano and beef; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
3. Add black beans; cook until heated through. Serve with toppers, if desired.

1. Heat oven to 400°F. Cut 2 to 3 corn tortillas into 1/4-inch wide strips. Place strips in single layer on baking sheet. Lightly brush with oil or spray lightly with nonstick cooking spray. Bake 4 to 8 minutes or until crisp.

 

Recipe courtesy of The Beef Checkoff [ Print this recipe ]