Nov 7, 2011

Beef and black bean chili

beef and black bean chili 1

It’s definitely fall – which means time for chili!  There are so many different varieties – you can get pretty crazy with your ingredients and toppings.  My work recently had a chili cook-off and while I didn’t participate as a cook – I did taste them.  And I have to say – I am a purist when it comes to chili – I don’t like it when people mix too many crazy things (can you say pineapple, three different kinds of meats and chocolate?).  Its just too much!!  So what I like about this chili is that its simple – beef and black beans, with lots of chili powder spices and topped with fresh cilantro, red onion and monterey jack cheese.   I served it with Frito scoops – I love Fritos – I don’t buy them too often but they were great to dip in this chili.  Enjoy!

beef and black bean chili 2


  • 3 (15 oz.) cans black beans
  • 1 can (14.5 oz.) diced tomatoes
  • 1 diced chipotle chili pepper (in adobo sauce) 
  • 1 Tbsp. olive oil
  • 1 lb. lean ground beef 
  • 1 medium red onion, diced
  • 2 Tbsp. chili powder
  • Pinch ground chipotle chili powder (optional)
  • 2 1/2 tsp. ground cumin
  • 2 cups beef stock 
  • 2 Tbsp. tomato paste
  • Juice of 1/2 lime
  • 1/4 cup fresh cilantro, chopped
  • Kosher salt and fresh ground black pepper, to taste


1. Drain two cans black beans into colander and rinse well, set aside.  Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the diced chipotle chili pepper.  Process the beans and tomatoes about 1 minute, until they are fairly smooth.

2. In a Dutch oven, heat olive oil and then add  beef, using a wooden spoon to break it into small pieces.

3. Remove beef to bowl and set aside.  Add a bit more olive oil to the pot and the onions.  Lower heat a little and cook onions until they are softened but not starting to brown.  Add all the chili powders and cumin and sauté about 30 seconds.

4. Add beef stock, browned ground beef, pureed bean mixture, drained beans, and tomato paste and simmer over low heat, uncovered, 1 to 1 1/2 hours.  Stir the chili occasionally to prevent any sticking on the bottom of the pot.  After 45 minutes, check the seasonings and add more chili powder, salt, and/or pepper as needed.

5. Just before serving, stir in the chopped cilantro and lime juice and cook about 5 minutes.  Serve chili hot with toppings of your choice.

Source: Smells like Home

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