Beef and Black Bean Chili Recipe

Published: January 12, 2012

This is a thick Texas Style Chili. Add 2 teaspoons chopped chipotles in adobo to add a smoky taste and a bit more heat.

Ingredients

3	teaspoons olive oil, divided
1½	pounds ground sirloin
1	teaspoon coarse salt
1	large yellow onion, chopped
3	garlic cloves, minced
1	tablespoon chili powder
1	tablespoon ground cumin
1	teaspoon dried oregano
½	teaspoon ground cinnamon
1½	cups reduced-sodium chicken broth
1	cup water
1	(28-ounce) can crushed fire-roasted tomatoes, undrained
2	tablespoons tomato paste
2	tablespoons honey
1	(15-ounce) can black beans, rinsed and drained
1	tablespoon fresh lime juice

Directions

Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and sauté, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and sauté until soft but not browned, about 5 minutes. Add garlic, and sauté 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium-low; simmer at least 2-3 hours, stirring occasionally until thick.Add beans and lime juice and cook 5 to 10 minutes.