Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Black Bean Chili

Recipe from:Damsel in dis Dress
Servings: 16, or 4 quarts

16 ounces dried black beans
1 pound ground beef
1 pound beef stew meat, ½ inch cubes
flour, as needed
1 medium onion, finely chopped
28 ounces crushed tomatoes
6 ounces tomato paste
1 clove garlic, finely minced
1 medium green pepper, finely chopped
2 tablespoons chili powder
¼ teaspoon cayenne pepper, or chipotle powder
1 teaspoon salt
water, as needed

Rinse and sort the beans. Place into a 3-quart saucepan with 2 quarts of water. Bring to a boil, and remove from heat. Let stand for one hour. Drain and add fresh water, and bring to a second boil. Reduce heat and simmer for one hour. Drain. (Or use Overnight Soak Method, below)

While beans are cooking, brown ground beef and stew meat (coat stew meat with a small amount of flour) in a 4-quart saucepan (start the ground beef first, so there is some fat in the pan to keep the stew meat from sticking). When meat is browned, add the onion. Cook until the onion is translucent. Drain off any excess fat. Add tomatoes, garlic, green peppers, and spices. Simmer until beans are ready. Add beans and water, if needed. Cook until beans are desired texture. Adjust seasonings if needed.

Serve with crackers and shredded cheddar or monterey jack cheese.

Overnight Soak Method:
Soak beans overnight in 6 cups of water. Drain soaking water and replace with fresh. Simmer for 1 ½ to 2 hours, or until beans are tender.

Search for Recipes, Search using Google, or Return to Cookbook Index