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Ingredients
US|METRIC
- 2 tablespoons vegetable oil
- 2 pounds boneless beef chuck roast (cut into 1/2-inch cubes)
- 2 cups chopped onion
- 14 1/2 ounces beef broth
- 1 cup beer
- 6 ounces tomato paste
- 3 tablespoons chili powder (McCormick®)
- 1 teaspoon garlic powder (McCormick® California Style, with Parsley)
- 1 teaspoon oregano leaves (McCormick®)
- 1/2 teaspoon McCormick® Cumin Ground
- 2 cans black beans (15 ounces each, drained and rinsed)
- 1/2 teaspoon seasoned salt
Directions
- Heat oil in large skillet on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef. Remove all beef from skillet.
- Stir onion into skillet; cook 5 minutes or until softened. Add beef and remaining ingredients, except beans. Bring to boil. Reduce heat to low; simmer 1 hour, stirring occasionally.
- Stir in beans; simmer 20 minutes. Serve with shredded Cheddar cheese, if desired.
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NutritionView More
530Calories
Sodium40% DV970mg
Fat43% DV28g
Protein67% DV34g
Carbs11% DV33g
Fiber48% DV12g
| Calories530Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat9g45% |
| Trans Fat0g |
| Cholesterol85mg28% |
| Sodium970mg40% |
| Potassium1180mg34% |
| Protein34g67% |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber12g48% |
| Sugars5g10% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.