black bean chili
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!
prep time
cook time
method
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yield
16 serving(s)
Ingredients
- 16 ounces dried black beans, rinsed and sorted
- 1 pound lean ground beef
- 1 1/2 pounds 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 ounces canned crushed tomatoes
- 1 tablespoon chili powder, or to taste
- 1/4 teaspoon ground chipotle or cayenne pepper
- 1 teaspoon sea salt
- - water, as needed
How To Make black bean chili
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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