Black Bean Chili

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Course Main Course, Soup
Cuisine American
Keywords Spicy
Difficulty Easy
Servings 6 people
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Wine Pairing

Pinot Noir

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.
Servings: 6 people
Calories: 434kcal

Ingredients

  • 2 Tbsp sunflower oil
  • 2 lbs lean ground beef or bison
  • 1 yellow onion
  • 4 cloves garlic minced
  • 1 jalapeño finely chopped
  • 1 ancho or fresno pepper finely chopped
  • 1 serrano pepper finely chopped
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 Tbsp chili powder
  • 3/4 cup dry red wine
  • 3/4 cup beef stock
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • 8 oz canned tomato sauce
  • 15 oz canned fire-roasted tomatoes
  • 15 oz canned black beans
  • 1 large firm tomato diced
  • 1 orange bell pepper diced
  • 2 Tbsp harissa (the red pepper paste, not the spice)
  • freshly ground salt and pepper to taste
  • 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: 434kcal | Carbohydrates: 33g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 801mg | Potassium: 1275mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3425IU | Vitamin C: 46mg | Calcium: 104mg | Iron: 7mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!