black bean chili
(1 rating)
Black beans have a creamier texture and nicer flavor than kidney beans. This is a truly delicious chili, which can be made with either dried or canned beans. A mixture of beans (such as black, kidney, and pinto) is a nice change of pace, too!
(1 rating)
yield
16 serving(s)
Ingredients For black bean chili
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16 ozdried black beans, rinsed and sorted
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1 lblean ground beef
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1 1/2 lbround roast or steak, 1/2-inch cubes
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1 mdonion, finely chopped
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1 mdgreen bell pepper, finely chopped
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1 clovegarlic, finely minced
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28 ozcanned crushed tomatoes
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1 Tbspchili powder, or to taste
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1/4 tspground chipotle or cayenne pepper
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1 tspsea salt
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water, as needed
How To Make black bean chili
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1Rinse and sort the beans. Place into a 3-quart saucepan with 2 quarts of water. Bring to a boil, and remove from heat. Let stand for one hour. Drain; add fresh water, and bring to a second boil. Reduce heat and simmer for one hour. Drain.
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2While beans are simmering, brown ground beef and stew meat in a 4-quart saucepan (start the ground beef first, so there is some fat in the pan to keep the stew meat from sticking). When meat is browned, add the onion and green pepper. Cook until the onion is translucent. Drain off any excess fat. Add garlic, tomatoes, and spices. Simmer until beans are ready. Add beans and water, as needed. Cook until beans are desired texture. Adjust seasonings if needed.
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3Options: Use the overnight soak method for beans (especially in hot weather) Use canned black beans - lots of them
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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