I don't know if it's what you're looking for, but here's a recipe I like, from the Certified Angus Beef folks. I like it. It's mostly beef with just a scattering of black beans. I add a couple squares of bakers' chocolate, for a little bit of that Mexican "mole" flavor or earthy complexity. It freezes well.
HYDE PARK CHILI, serves 8
Ingredients:
- 3 pounds Certified Angus Beef® bottom round roast, cut into 1/2-inch cubes (Learn more about this cut)
- Salt and pepper to taste
- 1/4 cup canola oil
- 3 large onions, diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 3 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 (28-ounce) can chopped tomatoes
- 1 (15-ounce) can black beans
- 1 (4-ounce) can chopped green chilies
- 2 to 3 jalapeño peppers, seeded and finely minced
Instructions: Heat oil in a large saute pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transer beef to slow cooker after browning.
Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions. Transfer to a slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies and jalapenos. Cover and cook on low for 3 1/2 to 4 hours.
Serve and garnish with optional toppings. Goes great with cornbread.
Optional toppings: avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream
Other cuts that you can use for this recipe:
Chuck Roast
