Beef and Black Bean Chili

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

Photo by Valerie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

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