Chunky Black-Bean Chili
Submitted by kikiy
Thick ground beef and black bean chili simmered with cumin, oregano, and cayenne. Ready in an hour with a rich, smoky broth that begs for a dollop of sour cream and crusty bread.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
60 minThis chili is built on ground chuck browned with onions and green peppers, then simmered with black beans, diced tomatoes, and a punchy spice blend of cumin, oregano, chili powder, and cayenne.
It cooks down in just 20 minutes into a thick, chunky pot of pure comfort. The black beans hold their shape and add a creamy bite that pairs with the beefy broth.
Serve it loaded with sour cream alongside a hunk of crusty bread. It also freezes like a champ for meal prep nights when you need dinner on the table fast.
Pro Tips
- Brown the beef well before adding the liquid. That crusty fond on the bottom of the pot is where the deep flavor lives.
- Use no-salt beef broth and canned tomatoes so you can control the seasoning yourself.
- Let the chili sit for 10 minutes off heat before serving. It thickens up and the flavors pull together.
- Double the batch and freeze in portions. This reheats even better than it tastes fresh.
Ingredients
Directions
In large pot over med-high, cook first 3 ingredients until browned, stirring to crumble.
Drain if necessary, and return to pot.
Add broth and next 9 ingredients (broth through beans), and bring to boil.
Reduce heat and simmer 20 minutes or until slightly thick, stirring occasionally.
Adjust chili powder to taste.
Serve with sour cream and/or crusty bread.
Comments
