Walt's Almost Famous Black Bean Chile

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This time of year a good Chili recipe is a must! One thing about chile -- it has to be hot. You can adjust the hotness and flavor to your tastes. Feel free to experiment with this as you will. We have made this basic recipe in several sizes. You can halve it or double it and adjust it as needed. Enjoy !!

★★★★★ 1 vote
10 Min
45 Min


1 lb
very lean hamburger meat 85% or better
1/2 large
yellow onion chopped
1/2 large
red onion chopped
1 can(s)
16oz can of black beans
1 can(s)
16oz can of chile seasoned diced tomatoes
1 Tbsp
lousiana hot sauce - adjust up or down to taste
2 Tbsp
ketchup - adjust up or down to taste
1 Tbsp
honey - adjust up or down to taste
1 tsp
chile powder - choose one you like - adjust up or down to taste
1 tsp
cumin - adjust up or down to taste
1 - 2 tsp
red pepper flakes - adjust up or down to taste
1/2 tsp
black pepper - adjust up or down to taste


1Cook hamburger in a large pot on high -- cook until the meat appears to firm-up. If you use lean meat it won’t generate much fat or liquid - stir meat constantly
2Add the chopped up onions and keep cooking until the onions start to turn translucent
3Add the can of black beans with liquid
4Add the can of diced tomatoes with liquid - stir
5keep stirring occasionally
6add the chile powder -- stir
7add the cumin -- stir
8adjust taste by adding chile powder or cumin
9add Louisiana hot sauce - stir
10let cook for a few minutes - occasional stirring
11add honey - stir
12add ketchup (if needed for sweetness)
13let cook for a few minutes - stirring occasionally
14adjust taste with hot sauce - honey - or ketchup - black pepper - stir in if added
15cover and reduce heat - let cook for 20 to 30 minutes
16take cover off for last 10 minutes to thicken the chile
17serve immediately or later (6-8 servings)
serve with cheese on top or not
serve with crackers on the side or crumbled in
keep the pot simmering as there will probably be several seconds served
put leftovers in the fridge -- they will taste even better tomorrow
This recipe cooks enough for about 6-8 servings depending on size. It has been our experience it doesn’t last long. We have taken to doubling the basic recipe and freezing about 1/3 of it for another day. BTW -- this chile usually tastes great out of the pot but it tastes even better reheated the next day.

Feel free to use what ever brands you want for your ingredients -- brands don’t seem to make much of a difference in the final taste -- I do most of my dry ingredient choosing with my nose -- and then adjust flavors as I go through spoon tasting -- this recipe usually comes out with a nice layered mix of heat, sweet and sour. The chile and cumin give it the overall chile taste -- the rest of the ingredients just add to the palette -- One optional added ingredient to this recipe is cinnamon. In small amounts, it can add an interesting current to the mix (some people don’t like it added though) I add it occasionally -- around Christmas it seems appropriate.

About this Recipe

Course/Dish: Chili