Menu 34: Black Bean-and-Beef Chili

Because it feels like fall outside, I decided chili was in order for dinner. The inspiration for the recipe came from on-hand ingredients—several cans of black beans in the pantry and a flank steak in the freezer. To make it more kid-friendly (e.g. hide the good-for-you veggies), I pureed the onion, celery, and carrots before sautéing them with the meat. This is certainly an untraditional recipe, but the combination worked well. We had jalapeño corn muffins on the side. Enjoy!

Black Bean-and-Beef Chili
1 onion, cut into chunks
2 celery stalks, cut into chunks
4 carrots, cut into chunks
Salt and black pepper
2 garlic cloves, minced
1 1/2 lb. flank steak, cut into chunks
2 tsp. chili powder
2 tsp. cumin
1/4 tsp. ground red pepper
1 (28-oz.) can diced or crushed tomatoes
1 (14.5-oz.) can diced or crushed tomatoes
2 cans black beans, rinsed and drained
2 cup beef broth

1. Puree onion and next 2 ingredients in food processor. Cook in hot oil 5 minutes. Add in garlic and steak; sprinkle with salt and pepper. Cook, stirring occasionally, until steak is browned. Stir in chili powder and next 2 ingredients, and cook 1 more minute. Stir in tomatoes, beans, and broth; cook, stirring occasionally, for 10 more minutes. Season to taste.