Black Bean Chili

Carol Michels


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!

pinch tips: Slow Cooker/Crock Pot Hints





16 oz
dried black beans, rinsed and sorted
1 lb
lean ground beef
1 1/2 lb
round roast or steak, 1/2-inch cubes
1 medium
onion, finely chopped
1 medium
green bell pepper, finely chopped
1 clove
garlic, finely minced
28 oz
canned crushed tomatoes
1 Tbsp
chili powder, or to taste
1/4 tsp
ground chipotle or cayenne pepper
1 tsp
sea salt
water, as needed

Directions Step-By-Step

Rinse 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.
While 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.
Use the overnight soak method for beans (especially in hot weather)
Use canned black beans - lots of them

About this Recipe

Course/Dish: Chili
Hashtags: #beans, #black, #pinto, #kidney