Description
A hearty and flavorful chili made with black beans, ground beef, and a variety of spices.
Ingredients
Scale
- 2 cans (14 ounces each) black beans
- 1 tablespoon olive oil (or more, depending on your pan)
- 1 pound lean ground beef
- 1 can (14 ounces) petite diced tomatoes
- 1 cup very finely diced red onion (divided)
- 1 tablespoon or more regular chile powder (preferably New Mexico chile powder)
- 1 tablespoon or more ground Ancho chile pepper
- 1/4 teaspoon ground Chipotle chile pepper (use sparingly)
- 2 teaspoons ground cumin (or more)
- 2 cups homemade beef stock or 1 can beef broth
- 2 tablespoons tomato paste
- 1/2 cup fresh-squeezed lime juice, divided
- 1 bunch chopped cilantro (divided)
- Salt and fresh ground black pepper to taste
- 2 avocados, finely diced
Instructions
- Drain 1 can black beans into a colander and rinse well, until no more foam appears.
- Let beans drain while you use a food processor to puree the other can of undrained beans and the can of diced tomatoes with liquid. Process until fairly smooth.
- In a heavy soup pot, heat 1-2 teaspoons olive oil and brown the beef, breaking it into small pieces.
- Remove beef to a bowl. Add more olive oil and 1/2 cup chopped red onion to the pan.
- Lower heat and cook onions until softened but not browning. Add chile powders and cumin, and sauté for 30 seconds.
- Add beef stock, browned ground beef, pureed bean mixture, drained beans, and tomato paste. Simmer uncovered for 30 minutes or longer.
- If possible, simmer at very low heat for nearly two hours. Taste halfway to see if you want additional chile powder.
- While the chili simmers, dice avocados and mix with 1/4 cup fresh lime juice in a bowl.
- Rinse and finely chop the cilantro.
- In a separate bowl, mix 1/2 cup red onion and half of the chopped cilantro into the avocado-lime mixture. Keep it in the fridge while the chili cooks.
- Once the chili has thickened to your liking, stir in the remaining chopped cilantro and 1/4 cup lime juice. Cook for 5 minutes more.
- Season with salt and black pepper if desired.
- Serve hot, topped with a generous scoop of avocado salsa.
- If desired, reduce beef stock to 1 or 1 1/2 cups for thickness.
- For slow cooker, prepare as above but cook for 3-4 hours on high or 7-8 hours on low. Add lime juice and cilantro in the last 15 minutes.
Notes
- Use an extra teaspoon of regular and ancho chile powder for added flavor.
- You can add hot sauce at the table for more heat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg