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walt's almost famous black bean chile

(1 rating)
Recipe by
walt band
Sapulpa, OK

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 rating)
yield 6 -8
prep time 10 Min
cook time 45 Min

Ingredients For walt's almost famous black bean chile

  • 1 lb
    very lean hamburger meat 85% or better
  • 1/2 lg
    yellow onion chopped
  • 1/2 lg
    red onion chopped
  • 1 can
    16oz can of black beans
  • 1 can
    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

How To Make walt's almost famous black bean chile

  • 1
    Cook 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
  • 2
    Add the chopped up onions and keep cooking until the onions start to turn translucent
  • 3
    Add the can of black beans with liquid
  • 4
    Add the can of diced tomatoes with liquid - stir
  • 5
    keep stirring occasionally
  • 6
    add the chile powder -- stir
  • 7
    add the cumin -- stir
  • 8
    adjust taste by adding chile powder or cumin
  • 9
    add Louisiana hot sauce - stir
  • 10
    let cook for a few minutes - occasional stirring
  • 11
    add honey - stir
  • 12
    add ketchup (if needed for sweetness)
  • 13
    let cook for a few minutes - stirring occasionally
  • 14
    adjust taste with hot sauce - honey - or ketchup - black pepper - stir in if added
  • 15
    cover and reduce heat - let cook for 20 to 30 minutes
  • 16
    take cover off for last 10 minutes to thicken the chile
  • 17
    serve 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.

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