Description
A hearty and flavorful Black Bean and Beef Chili made with ground beef, black beans, and a blend of spices.
Ingredients
Scale
- 2 cans (14 ounces each) black beans
- 1 tablespoon olive oil (or more, depending on your pan)
- 1 pound lean ground beef
- 1 can (14 ounces) petite diced tomatoes
- 1 cup very finely diced red onion (divided)
- 1 tablespoon or more regular chile powder (preferably New Mexico chile powder)
- 1 tablespoon or more ground Ancho chile pepper
- 1/4 teaspoon ground Chipotle chile pepper (use sparingly)
- 2 teaspoons ground cumin (or more)
- 2 cups homemade beef stock or 1 can beef broth
- 2 tablespoons tomato paste
- 1/2 cup fresh-squeezed lime juice, divided
- 1 bunch chopped cilantro (divided)
- Salt and fresh ground black pepper to taste
- 2 avocados, finely diced
Instructions
- Drain 1 can of black beans into a colander and rinse well, until no more foam appears.
- Let beans drain while you puree the other can of undrained beans and the can of diced tomatoes and liquid in a food processor until fairly smooth.
- In the bottom of a heavy soup pot, heat 1-2 teaspoons of olive oil and brown the ground beef, breaking it into small pieces with a turner.
- Remove the beef to a bowl, then add more olive oil and 1/2 cup chopped red onion to the pan.
- Lower heat a bit and cook onions until softened but not browned. Then add all the chile powders and cumin and sauté for 30 seconds.
- Add beef stock to the pan, along with browned ground beef, pureed bean mixture, drained beans, and tomato paste. Simmer uncovered for 30 minutes or longer.
- While the chili simmers, dice avocados and place in a bowl with 1/4 cup of lime juice. Rinse and finely chop the cilantro, and mix 1/2 cup of red onion and half the chopped cilantro into the avocado-lime juice mixture.
- When the chili thickens to your liking, stir in the remaining chopped cilantro and 1/4 cup of lime juice into the pot and cook for another 5 minutes.
- Taste and season with salt and black pepper if desired.
- Serve hot with a generous scoop of avocado salsa on top of each serving.
Notes
- Reduce beef stock to 1 or 1 1/2 cups depending on desired thickness.
- Use an extra teaspoon of regular and ancho chile powder. Do not increase chipotle chile powder.
- For slow cooker preparation, add all ingredients as above to the slow cooker and cook for 3-4 hours on high or 7-8 hours on low.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop, Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg