Description
A hearty and flavorful chili made with black beans, ground beef, and a variety of spices.
Ingredients
Scale
- 2 cans black beans
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 can petite diced tomatoes (14 oz.)
- 1 cup very finely diced red onion (divided)
- 1 tablespoon regular chile powder (or more, preferably New Mexico chile powder)
- 1 tablespoon ground Ancho chile pepper (or more)
- 1/4 teaspoon ground Chipotle chile pepper
- 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)
- to taste salt
- to taste fresh ground black pepper
- 2 avocados, finely diced
Instructions
- Drain 1 can black beans into 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 and liquid. Process the beans and tomatoes about 2 minutes, until they are fairly smooth.
- In the bottom of a heavy soup pot, heat 1-2 teaspoons of olive oil and brown the beef, using the back of the turner to break it into small pieces.
- Remove beef to bowl, then add a bit more olive oil and 1/2 cup chopped red onion to the pan.
- Lower heat a little and cook onions until they are softened but not starting to brown. Then add all the chile powders and cumin and sauté about 30 seconds.
- Add beef stock to pan; then add browned ground beef, pureed bean mixture, drained beans from colander, and tomato paste and simmer, uncovered, for 30 minutes or longer.
- While chili simmers, dice avocados and place in a plastic bowl with 1/4 cup fresh lime juice.
- Rinse and finely chop the cilantro.
- Mix 1/2 cup red onion and half the chopped cilantro into the avocado-lime juice mixture.
- When chili has thickened to your liking, stir in the other half of the chopped cilantro and 1/4 cup lime juice into the pot and cook chili about 5 minutes more.
- Taste chili and season with salt and black pepper if desired.
- Serve hot, with a generous scoop of avocado salsa on top of each serving.
Notes
- Reduce beef stock to 1 or 1 1/2 cups (depending on how thick you want the chili).
- Use an extra teaspoon of regular and ancho chile powder.
- Prepare all the chili ingredients as above, except adding to the slow cooker instead of to a soup pot.
- Then cook 3-4 hours on high or 7-8 hours on low (depending on how hot your Crockpot cooks).
- Turn to low when you add the lime juice and cilantro and cook about 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg