Black Bean Chili
A good chili is a staple for fall or winter. The moment the weather starts to turn cool (which doesn't really happen much any more, at least where I live, but you know, one can dream), I immediately turn to cozy soups and chili. Chili is highly adaptable, and this recipe here might actually have too many ingredients, so feel free to add and drop as you please. If you prefer a less spicy version, drop the cayenne and serrano peppers and add only 1 Tbsp of harissa, but personally, I think it has just the right amount of spice. It also makes great leftovers. Serve with jalapeño, cheddar, and scallion cornbread muffins.
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Servings: 6 people
Calories: 434 kcal
Net Carbs: 23 g
Ingredients
- 2 Tbsp (2 Tbsp) sunflower oil
- 2 lbs (900 g) lean ground beef or bison
- 1 (1) yellow onion
- 4 cloves (4 cloves) garlic, minced
- 1 (1) jalapeño , finely chopped
- 1 (1) ancho or fresno pepper, finely chopped
- 1 (1) serrano pepper, finely chopped
- 1 tsp (1 tsp ) cumin
- 1 tsp (1 tsp) ground coriander
- 1 tsp (1 tsp) paprika
- 1/8 tsp (1/8 tsp) cayenne pepper
- 1 Tbsp (1 Tbsp) chili powder
- 3/4 cup (178 ml) dry red wine
- 3/4 cup (178 ml) beef stock
- 1 Tbsp (1 Tbsp) Worcestershire sauce
- 1 Tbsp (1 Tbsp ) brown sugar
- 8 oz (227 g) canned tomato sauce
- 15 oz (425 g) canned fire-roasted tomatoes
- 15 oz (425 g) canned black beans
- 1 (1) large firm tomato, diced
- 1 (1) orange bell pepper, diced
- 2 Tbsp (2 Tbsp) harissa, (the red pepper paste, not the spice)
- freshly ground salt and pepper , to taste
- 8 (8) scallions, sliced
- cilantro, coarsely chopped
- sharp white cheddar , freshly grated
Instructions
- Pre-chop all the vegetables. Heat the oil ini a large pot or dutch oven over medium-high heat and the meat, breaking it up into bite size pieces with the edge of the spoon or spatula. Cook until browned all over. Remove the meat and place in a bowl; set aside.
- Sauté the onion and the garlic in the pan juices until translucent. Add the jalapeño, ancho, and serrano peppers, and cook until fragrant. Add the cumin, coriander, paprika, cayenne, and chili powder. Mix the spices into the vegetable mix well.
- Return the meat to the pot, and mix into the peppers, coating with the spices. Add the red wine and beef stock. Mix in the Worcestershire sauce and brown sugar until fully dissolved.
- Add the tomato sauce, fire-roasted tomatoes, and black beans. Stir in the fresh chopped tomato and orange bell pepper.
- Let the chili cook over a med-low simmer for at least 30 minutes and up to 2 hours – the longer the better. After 30 minutes, stir in the harissa and season to taste with freshly ground salt and pepper.
- Serve the chili hot in large soup bowls, topped with thinly sliced scallions, freshly chopped cilantro, and freshly grated sharp white cheddar.
Nutrition
Calories: 434kcalFat: 13gSodium: 801mgNet Carbs: 23gSaturated Fat: 4gPotassium: 1275mgCarbohydrates: 33gVitamin A: 3425IUFiber: 10gVitamin C: 46mgSugar: 11gCalcium: 104mgProtein: 40gCholesterol: 94mgIron: 7mg
