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Synopsis.......

  

A dry weather pattern will continue for the next few days with below normal temperatures.  In fact, scattered frost can be expected Sunday morning over the Lakes Area.  A warming trend will begin early next week with a good coverage of showers and thunderstorms by the middle and later part of next week.

 

 

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The following is an archived video story. The text content of that video story is available below for reference. The original video has been deleted and is no longer available.

Texas Beef Council celebrates American Heart Month

Cowboy Beef & Black Bean Chili

Ingredients

2 lbs. lean ground beef (95% lean) 1 Tbsp. vegetable oil 1-1/2 cups chopped onion 2 Tbsp. minced garlic2 medium yellow bell peppers, chopped1 large jalapeno pepper, seeded, finely chopped 1/4 cup chili powder1 Tbsp. ground cumin1 tsp. dried oregano leaves, crushed 1 tsp. dried thyme leaves, crushed1/8 tsp. ground red pepper1 can (28 oz.) low sodium crushed tomatoes, undrained  1 can (14-1/2 oz.) chili-seasoned or zesty-style diced tomatoes, undrained  1 can (14 to 14-1/2 oz.) low sodium ready-to-serve beef broth  12 oz. dark beer 1/3 cup tomato paste1 Tbsp. honey 2 cans (15 oz. each) black beans, rinsed, drained  chopped fresh cilantro (optional)

Instructions

Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeo; cook and stir 4 to 5 minutes or until peppers are tender.

Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.


 

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