Judy's Cuban Black Bean Chili from 1st Traveler's Choice Internet Cookbook

Ingredients
2 pounds ground chuck or ground round
1 large onion, diced
1 large green pepper, diced
3 cloves crushed garlic.
3 finely grated carrots
1 pound dry beans precooked in chicken or beef broth / or 
4 can black beans
1 large can (approximately 28 to 32 ounces) crushed tomatoes
2 cans (approximately 40 ounces) peeled, diced tomatoes
Juice of 3 limes, fresh (or 6 Tablespoons frozen)
Dash Tabasco or Louisiana Hot Sauce
1 Tablespoon cumin
1 Tablespoon garlic powder (optional but suggested)

In large iron pot (or dutch oven), saute meat and drain. Add 
onion and green pepper; lightly brown. Add garlic and carrots. 
Saute the above for an additional 5 to 8 minutes to blend. Add 
black beans. Add tomatoes, lime juice, Tabasco, cumin, and 
garlic powder. Simmer for at least 35 minutes, adding a little 
of the cook's sipping beer to achieve desired thickness of 
chili. (Well, use good hygienic judgement, of course!)

Serve with a slice of lime, a sprig of mint, and a dollop of 
sour cream or yogurt (plain) floated on top. French bread is 
an extra treat!

You found this recipe on 1st Traveler's Choice Internet Cookbook. 

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