Beef and Black Bean Chili

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 Tbsp vegetable oil
2 lbs boneless beef chuck steak, cut into 1-inch cubes
1 medium white onion, finely chopped
1 rib celery, finely chopped
1 poblano pepper, chopped
2 Tbsp tomato paste
3 cups water
2 Knorr beef flavor bouillon cube, crumbled
1 can (19 oz) black beans, rinsed and drained
1/4 cup chopped fresh cilantro


Heat 1 tablespoon oil in a large saucepot over medium-high heat and brown beef. Remove beef set aside. Add remaining 1 tablespoon oil and vegetables. Cook about 4 minutes, stirring occasionally until vegetable begin to brown. Stir in tomato paste and cook about 1 minute. Add water, Knorr® Beef flavor Bouillon Cubes and black beans and bring to a boil. Return beef to saucepot and reduce heat simmer about 1 hour or until beef is very tender. Stir in cilantro. Garnish with chopped avocado, sour cream and additional chopped fresh cilantro.

Serves 4.