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Black Bean Chili

I got this recipe from Kalyn’s Kitchen and I am listing the ingredients I used and a few notes for how I would do it differently next time since I really enjoyed this chili!
black bean chili

She does say to finely dice your onion and I thought using my food chopper would work, but next time I will cut and run them through the food processor to get pieces finely diced rather than chunks, like in salsa. After the onions are diced, then I’ll start the bean and tomato puree.

Also, she said hers makes 6 servings. I found it to make about 3.5 quarts and that was enough for me to make 8 portions. Possibly I do not serve myself enough for lunch, but I found it satisfying.

1 large red onion, very finely diced
3 cans black beans
1 can diced tomatoes
Pinch of ground Chipotle chile powder
1-2 T olive oil
1 lb. lean ground beef

1 T or more regular chile powder
1 T or more ground Ancho chile pepper
pinch ground Chipotle chile peppers
2 tsp. ground cumin or more
1 can beef broth or 2 cups homemade beef stock
1-2 T tomato paste

Visit Kalyn’s Kitchen for the full recipe, but in short this is the sequence I will follow in the future. Also, get the ingredients and recipe for her avocado topping, which I did not try since I knew I would be eating this over several days and avocados do not fair well even in lime juice.

Dice red onion
Bean and tomato puree
Brown beef
Cook onions
Add chili powders and cumin
Add beef stock, browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer.

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