Southwestern Black Bean Jerky Chili - cooking recipe

Ingredients

1 (96 ounce) can black beans or 3 cups uncooked dried black beans
3 lbs raw ground beef
1 lb beef jerky, shredded
2 large yellow onions, diced
1/2 cup fresh garlic, chopped
8 small green bell peppers, diced
2 chipotle peppers, from can chopped (note very spicy)
2 cups chili sauce, in can
2 cups tomato paste
2 quarts beef stock or 2 quarts chicken stock
1 tablespoon mild chili powder
1 tablespoon cumin
1/2 tablespoon ground black pepper
kosher salt, to taste (because you get saltiness from the beef jerky)
1 cup fresh cilantro, chopped
2 cups smoked mozzarella cheese or 2 cups monterey jack cheese, shredded

Preparation

Brown ground beef in large skillet or dutch oven.
Drain off fat from ground beef.
Return beef to same pan and add diced onions.
Saute for 2 minutes on medium heat.
Add garlic, jerky and green bell peppers.
Carmelize vegetables.
Add tomato paste and deglaze with beef or chicken stock.
Add chili sauce and then remaining ingredients except for the cilantro.
Simmer on medium low heat for one hour or until all seasonings are fully incorporated into the chili.
Season chili to taste at the end and take off the heat and add the fresh chopped cilantro.
You want to try to keep the cilantro as green as possible.
Serve the chili with shredded smoked mozzarella cheese or Monterey Jack.
Note: Use very little salt in chili since you will get most of your needed salt from the jerky.
Also, keep in mind that chipotle peppers are very spicy and you need just a little bit.
Another suggestions: The chili could be served with fried tortilla chips or warm flour tortillas or flat bread would be nice as well.