With Fall on the doorstep, the morning temperatures here have been dipping into the 30s and honestly, it’s been lovely! This weather has also got us craving (and I mean craving) cold-weather foods and I’m the first one to say, “Bring on the chili!” Actually, when I was making up our menu for this week last Friday morning, I sort of had an epiphany when I realized, with my winter slippers already on and a hot cup of coffee sitting next to me, that it’s time for cozy food again. What an exciting moment in a Fall-favoring foodie’s life! So this black bean and beef chili made it to the menu and the weather hasn’t disappointed us yet this week. It seems as if Fall is the only season that “knows” it’s place here in New England – Winter lasts well into Spring, sometimes it feels like we miss Spring and jump directly into Summer, and Winter often feels like it starts in November. Fall…you’re right on time!
We made this chili once last winter and decided that it deserves a place of honor next to my turkey chili. It’s really fantastic…for a beef chili. Believe it or not, this was our first beef chili – it’s been one of Kyle’s long-standing, yet never-fulfilled requests and I can assure you that he is a happy camper with this recipe. I was mainly afraid of beef chili being greasy but the use of very lean ground beef in this recipe remedies this issue…which made me a very happy camper. What’s so cool about this recipe is that you’ll purée one can of the black beans with the tomatoes and this mixture will thicken the chili as it cooks. The chili ends up thick and hearty without too much heat despite the various types of chile powders. I can’t think of a better meal to welcome in my favorite season…and paired with a few scoopable Fritos, I’d say it’s pretty darn close to perfection.
Black Bean and Beef Chili
source: adapted from Fine Cooking via Kalyn’s Kitchen
Ingredients:
- 3 cans (14 – 15 oz each) black beans
- 1 can (14.5 oz) diced tomatoes
- 1 diced chipotle chili pepper (canned in adobo sauce) or a pinch of ground chipotle chile powder
- 1 – 2 tbsp olive oil
- 1 lb very lean ground beef (less than 10% fat)
- 1 medium red onion, very finely diced
- 1 tbsp regular chili powder
- 1 1/2 tbsp ancho chile powder
- Pinch ground chipotle chile powder
- 2 1/2 tsp ground cumin
- 2 cups beef stock or 1 (15 oz) can beef broth
- 2 tbsp tomato paste
- Juice of 1/2 lime
- 1/4 cup cilantro, chopped
- Kosher salt and fresh ground black pepper, to taste
Instructions:
- Drain 2 cans black beans into colander and rinse well, until no more foam appears. Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the diced chipotle chile pepper (or chipotle powder). Process the beans and tomatoes about 1 minute, until they are fairly smooth.
- In bottom of heavy soup pot or large Dutch oven, heat 1 – 2 tsp olive oil and brown 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 the onions. Lower heat a little and cook onions until they are softened but not starting to brown. Add all the chile powders and cumin and saute about 30 seconds.
- Add beef stock, browned ground beef, pureed bean mixture, drained beans, and tomato paste and simmer over low heat, uncovered, 1 to 1 1/2 hours. Stir the chili occasionally to prevent any sticking on the bottom of the pot. After 45 minutes, check the seasonings and add more chile powder, salt, and/or pepper as needed.
- Just before serving Chili, stir in the chopped cilantro and lime juice and cook about 5 minutes. Serve chili hot with toppings of your choice.
{ 17 comments… read them below or add one }
Thirty degrees!?! Wowza.
I have at least another month for even 50-60 degree weather here in Florida so I will save this recipe for then! Thanks!
We’re ready for chili in Kentucky too! YUM
30s? I’m so jealous! The chili sounds so good, and paired with Fritos? definitely perfect.
It’s currently 82 degrees in lovely Austin, Texas but this recipe still sounds fantastic.
Chili was always my dad’s go-to for cool weather food so it has a feeling of fall, family and home all in a pot of deliciousness!
Loving the idea of pureeing a can of beans to make it thicker. I hate “soupy” chili. This looks delish
Ooooo wow, this looks great! I am such a fan of chili…this is so delicious looking…not to mention you have black beans in there! YUM
Count me in….dish looks so beautiful, I am big fan of chili:)
That is some great lookin’ chili! With colder weather coming, eventually, chili is definitely on my fall menu.
I’m drooling looking at these beautiful photos! Your chili looks fantastic
30 degrees?! That is too cold for September – I would be making chili too! I never really use a recipe when I make chili, but I love the combination here. And I love any excuse to eat Fritos
Wow 30 degrees would have me craving a nice bowl of chili too!! Yours looks so wonderful and comforting. Who doesnt love an amazing bowl of chili in the winter to warm your belly?!
What a gorgeous chili! I haven’t made my first batch yet for this fall…..but after seeing these photos, I really need to! Sounds wonderful.
I’m always on the hunt for chili recipes, and this one sure looks great!
Do you have the recipe for the turkey chili????
Jacqueline: My favorite recipe is this one: http://smells-like-home.com/2007/09/turkey-chili/ except now I use Chili 3000 from Penzey’s, which is a salt-free mix so that I can control the amount of salt in the chili, and I don’t add the extra spices.
I just made this, my kitchen smells amazing and it was absolutely delicious! Thanks for a great recipe!