Beef and Black Bean Chili

Name: Beef and Black Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (18-ounce) package Sister Schubert’s® Sausage Wrap Rolls; 1 tablespoon canola or olive oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 pound ground beef; 2 cups beef stock; 2 cans (15 ounce) black beans, rinsed and drained (or a combination kidney and black beans); 2 cans (14.5 ounce) diced fire-roasted tomatoes; 2 tablespoons chili powder (preferably New Mexico chili powder); 1 to 2 teaspoons chipotle chili powder (more or less to taste); 1 tablespoon ground cumin; Salt (to taste); 2 tablespoons fresh lime juice, plus extra lime wedges for serving; 1/2 cup chopped fresh cilantro, plus more for garnish if desired

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Fill up with this bowl of stick-to-your-ribs beef and black bean chili served with Sister Schubert’s^® Sausage Wrap Rolls.

READY In

40 Minutes

PREP TIME

10 Minutes

COOK TIME

30 Minutes

SERVES

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Step 1:

Preheat oven to 350°F. Cover sausage rolls loosely with foil. Bake for 50-60 minutes until warmed through.

Step 2:

Heat oil in a large, heavy soup pot. Add onion and sauté until soft and translucent, 5 minutes. Add garlic and sauté an additional minute. Add ground beef, brown well, breaking up clumps with a wooden spoon.

Step 3:

Add stock, beans, tomatoes, chili powder, chipotle chili powder and cumin. Season with salt.

Step 4:

Bring to a boil, reduce heat, and simmer until flavors are well blended, about 30 minutes. Stir in lime juice and cilantro.

Step 5:

Serve with suggested garnishes and sausage rolls.