Shredded Beef & Black Bean Chili

I threw this together for a quick Sunday supper using leftover pot roast, but if you don’t have any leftovers you can make this just as quickly using a pound of ground beef (or chicken or turkey). All you have to do is add in the rest of the ingredients and you’re good to go. This was a great meal for a chilly day, too, and super easy to assemble in the crock pot before church.

Shredded Beef & Black Bean Chili

{approx.} 12 oz. leftover beef*

1 medium onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

2- 15 oz. cans black beans, rinsed and drained

2- 14.5 oz. cans diced tomatoes with juice

3/4 cup beef broth

2 T unsweetened cocoa powder

2 T chili powder

1 T cumin

1 T paprika

1. Chop onion and bell pepper and mince the garlic;  saute in butter or EVOO in skillet over medium-low heat. *If using fresh ground meat brown it at this time with the vegetables. Make sure to drain fat.

2. Combine in crock pot the meat, vegetables, beans, tomatoes, broth, and spices.

3. Cover and cook on low for 8 to 10 hours, or high for 4 to 5 hours.

4. Slice a baguette; butter and top with garlic powder and grated parmesan cheese. Toast slices and use broiler to brown tops if necessary. Serve as a side to the chili.

5. Top with sliced green onions, shredded cheddar cheese and/or sour cream, as desired.

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