Beef And Black Bean Chili
Posted by Jim | October 11, 2009 | 3 Comments
Beef And Black Bean Chili
When the weather starts to get colder, one of my favorite things to do is make a batch of spicy, homemade chili. It’s delicious, the ingredients aren’t very expensive, and I can throw everything into one pot and forget about it until it’s ready. That’s especially handy during football season: start a batch in the morning and it’ll be perfect by halftime.
I tend to play around with the recipe quite a bit based on what I have on hand, or what’s on sale. This version uses both beef and black beans, but you could leave out the meat and add more beans for a tasty, vegetarian version. It also freezes pretty well, so you could make a batch when you have some extra time and heat it up for a quick meal when you’re busy. Enjoy!
INGREDIENTS:
- 1.5 lbs, beef, cut into small cubes (use what’s on sale, or the pre-packaged “chop suey” or “stew” cuts to save time)
- 1 tablespoon, canola oil
- 1 tablespoon, kosher salt
- 2 teaspoons, fresh ground black pepper
- 1 large vidalia onion, diced
- 1 tablespoon, garlic, diced
- 28 oz, low-sodium chicken broth
- 1 canned chipotle pepper, diced
- 24 oz, salt-free tomato sauce
- 4 tablespoons, favorite chili powder (adjust for desired heat level)
- 2 tablespoons, cumin
- 1 teaspoon, cayenne pepper
- 1 teaspoon, cocoa powder
- 1 cinnamon stick
- 30 oz, canned black beans, rinsed
- Optional toppings: shredded sharp cheddar cheese, corn chips, scallions, sour cream
PREPARATION:
1. Mix cubed beef with canola oil and season with kosher salt and black pepper. Brown in small batches over medium heat in a 4-quart, cast iron dutch oven. Transfer browned meat to a dish.
2. Dice the onion and sweat over medium heat until tender (about 10 minutes). Add garlic during last minute.
3. Return the beef to the pot and add chicken broth and chipotle pepper. Stir. Cover and simmer over low-medium heat for 1.5 hours.
4. Add tomato sauce, chili powder, cumin, cayenne pepper, cocoa powder and cinnamon stick. Stir. Cover and return to simmer for 15 minutes.
5. Turn off heat and remove cinnamon stick. Test seasoning and adjust, as needed. Using a wooden spoon or potato masher, mash the beef until shredded (should fall apart rather easily). Stir in black beans, cover and let sit for another 15 minutes.
6. To serve, spoon into a bowl and top with shredded cheese, corn chips, scallions and sour cream, or your favorite toppings.
Serves about 8
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3 Responses to “Beef And Black Bean Chili”
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FRIENDS OF THE SITE
January 13th, 2010 @ 4:03 pm
I love black bean chili. I espescially like the idea of using Frito’s both in the chili and for scooping the chili like a spoon. So delicious.
February 3rd, 2010 @ 11:29 pm
thanks for posting it here. it looks like it’s so delicious. I’ll tell to my mom to cook this one.
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September 9th, 2010 @ 5:28 pm
Wow! This looks really good. I want some!