Black Bean Beef Chili Food

BLACK BEAN BEEF CHILI RECIPE

Steps:

• Heat vegetable oil in a large skillet, add ground beef and cook until browned and all juices came out on medium heat covered - about 10-15 minutes. Drain from grease and juices.
• In a large pan, heat olive oil on medium heat, add onions and garlic, cook for about 3 minutes, add carrot and continue cooking for 2 more minutes, stirring.
• Add cumin, paprika, chili powder, Italian seasoning to the onion mixture and continue cooking, stirring, to mix everything well. Add cooked and drained ground beef from step 1.
• Add canned tomatoes with juices, slicing tomatoes into small chunks before adding. Add beef broth. Bring mixture to boil and cook covered on low heat, simmering, for 1 hour.
• After 1 hour, add black beans, salt and continue cooking for 20 more minutes, covered.
• To serve, top with grated cheddar cheese, chopped green onions and sour cream.

BLACK BEAN AND BEEF CHILI

Steps:

• Bring 1 cup water to a boil and pour over the dried cherries in a small bowl. Steep the cherries until plump and soft, about 20 minutes. Puree the water, cherries and tomatoes in a blender and reserve.
• Sprinkle the beef cubes with salt and pepper. Heat the oil a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef, in two batches, stirring occasionally, until browned, about 7 minutes per batch. Remove the beef to a plate.
• Reduce the heat to medium, add the onions and peppers and cook, stirring, until the vegetables begin to soften, about 3 minutes. Add the chili powder and oregano, stirring until fragrant, about 30 seconds. Pour in the tomato-cherry sauce, the soy sauce, chipotle and 2 cups water. Return the beef to the pot and simmer the chili until the meat is tender, about 3 1/2 hours, adding water if necessary to keep the beef submerged.
• Add the black beans and bean liquid to the chili during the last 30 minutes of cooking. Serve with rice and sprinkle with Cheddar.

BEEF AND BLACK BEAN CHILI

Steps:

• In a large skillet cook ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, broth, cocoa powder, chili powder, cumin, and paprika.
• Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Top with baguette slices and green onions, if desired.

THREE BEAN AND BEEF CHILI

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

BEAN-AND-BEEF CHILI

Steps:

• Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
• Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
• Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
• Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
• Hot:
• This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
• Hotter:
• Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
• Hottest:
• Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

SLOW-COOKER BEEF AND BLACK-BEAN CHILI

Steps:

• In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

GROUND BEEF AND BLACK BEAN CHILI

Steps:

• Peel the onion and dice it.
• Remove the stem and seeds from the bell pepper and dice.
• Peel and mince the garlic.
• Place a large deep skillet or Dutch oven over medium heat. Add the ground beef to the skillet and cook for about 4 minutes, breaking it up and stirring frequently.
• Add the diced onion and bell pepper and continue to cook until the onion is tender. Add remaining ingredients.
• Reduce the heat to the lowest level and simmer for about 1 to 2 hours, or transfer to the slow cooker and cook on low for 3 to 4 hours.
• Serve the chili with cornbread or crackers.

BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM

Steps:

• Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

Steps:

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Combine all ingredients in a small bowl and season with salt and pepper.

BEEF CHILI WITH BACON & BLACK BEANS

Steps:

• Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
• Pour off all but 2 tablespoons fat, leaving bacon in pot.
• Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
• Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
• Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
• Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
• Adjust seasoning with additional salt.
• Serve with lime wedges and condiments if desired.