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Beef and Black Bean Chili

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

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Ingredients

  • 3 teaspoons olive oil, divided
  • 1 1/2 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
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 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

Details

Preparation

Step 1

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.

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