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BLACK BEAN AND BEEF CHILI

Black Bean and Beef Chili

INGREDIENTS

3 cans (14 – 15 oz each) black beans
1 can (14.5 oz) diced tomatoes
1 diced chipotle chili pepper (canned in adobo sauce) or a pinch of ground chipotle chile powder
1 – 2 tbsp olive oil
1 lb very lean ground beef (less than 10% fat)
1 medium red onion, very finely diced
1 tbsp regular chili powder
1 1/2 tbsp ancho chile powder
Pinch ground chipotle chile powder
2 1/2 tsp ground cumin
2 cups beef stock or 1 (15 oz) can beef broth
2 tbsp tomato paste
Juice of 1/2 lime
1/4 cup cilantro, chopped
Kosher salt and fresh ground black pepper, to taste

INSTRUCTIONS

  • 01
    Drain 2 cans black beans into colander and rinse well, until no more foam appears. 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 chile pepper (or chipotle powder). Process the beans and tomatoes about 1 minute, until they are fairly smooth.
  • 02
    In bottom of heavy soup pot or large Dutch oven, heat 1 – 2 tsp olive oil and brown beef, using the back of the turner to break it into small pieces. Remove beef to bowl, then add a bit more olive oil and the onions. Lower heat a little and cook onions until they are softened but not starting to brown. Add all the chile powders and cumin and saute about 30 seconds.
  • 03
    Add beef stock, browned ground beef, pureed bean mixture, drained beans, and tomato paste and simmer over low heat, uncovered, 1 to 1 ½ hours.  Stir the chili occasionally to prevent any sticking on the bottom of the pot.  After 45 minutes, check the seasonings and add more chile powder, salt, and/or pepper as needed.
  • 04
    Just before serving, stir in the chopped cilantro and lime juice and cook about 5 minutes.  Serve chili hot with toppings of your choice.


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