1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
3
cloves garlic, finely chopped
3
tablespoons cornmeal
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (4 oz) Old El Paso™ Chopped Green Chiles
Garnishes, if desired
Shredded Monterey Jack cheese
Sour cream
Chopped fresh cilantro
Tortilla chips
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Steps
1
In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
2
Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.
3
Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.
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If you like your chili spicy, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the other seasonings.
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