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Giant Eagle Market District Recipe (1/13)

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Giant Eagle Market District Recipe (1/13)

(GIANT EAGLE) Giant Eagle Market District's John Gruver makes some super foods that are easy to make on a football Sunday.

Slow Cooked Chipoltle Beef & Black Bean Chili

INGREDIENTS:

2 lb. Beef Chuck Roast (diced)
3 cups Onion (diced)
3 cups Yellow Bell Pepper (diced)
4 cloves Garlic (minced)
ΒΌ cup Tomato Paste
2 (14 oz.) cans Crushed Tomatoes
2 cups Beef Broth
2 tbls. Chipoltles in Adobo Sauce
2 teas. Oregano
2 teas. Cumin
2 teas. Smoked Paprika
2 ea. Bay Leaves
2 (15 oz,) cans Black Beans (drained)
Kosher/Sea Salt to taste

METHOD:

1. Place a large non stick or heavy bottomed pan over medium heat on the stove.

2. Add 2 Tbls of oil to the pan and place just enough of the beef to cover the bottom and cook until browned on all sides about 5 minutes.

3. Remove beef from pan and repeat until all beef is browned.

4. Add onions and cook until translucent about 6 minutes then add garlic, yellow peppers and cook an additional 1 minute.

5. Stir in tomato paste and cook 2-3 minutes using a wooden spoon to keep the paste from sticking to the pan.

6. Add beef broth, beans, tomato, paprika, chipotles, oregano, bay leaves and bring to a simmer.

7. Reduce heat to a very slow simmer and cook for 2-3 hours or until beef is fork tender.

8. A crock pot may be used as well. After adding the beef stock in Step 6 move all ingredients to crock pot and cook on low for 6 hours

9. Enjoy.

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