1 can crushed tomatoes (28 ounces), undrained
1 can diced tomatoes with mild green chilies (14.5 ounces)
1 can regular or reduced-sodium beef broth (14 to 14.5 ounces)
1 bottle regular or light beer or stock (12 ounces)
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can tomato paste (6 ounces)
1/3 cup chili powder
1 large jalapeño pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon finely chopped fresh cilantro or dried oregano leaves
2 cans black beans (15 ounces each), drained and rinsed
Lime wedges and baked tortillas chips (optional)
Optional toppings: Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapeños, chopped onion
1. Heat stockpot over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings. Cook's Tip: Cooking times are for thoroughly thawed ground beef, which should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
2. Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and cilantro (or oregano) to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
3. Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
4. Season with salt and black pepper, as desired. Garnish with toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.