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Smoky Black Bean Chili

This picture says it all- soul warming!

Smoky Black Bean ChiliIngredients:
  • 1 T olive oil or bacon fat
  • 1 onion – chopped
  • 2 garlic cloves – chopped
  • 1 carrot – chopped
  • 1 small jalapeño – seeded and chopped
  • 1 1/2 lbs ground beef
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 2 tsp dried oregano
  • 1 chipotle chili in adobo sauce – seeded and chopped plus 2 tsp sauce (more to taste)
  • 28 oz can fire roasted crushed tomatoes
  • 2, 15 oz cans black beans – drained and rinsed
  • 1 T molasses
  • 1/2 cup chicken stock or water
  • Salt and pepper
  • 2 limes for garnish
  • 1/2 cup cilantro leaves for garnish
  • 1/2 cup sour cream for garnish

In large soup pot over medium heat, add 1 T oil or bacon fat and sauté onion, garlic cloves, carrot and jalapeño for 5 minutes. Add the ground beef and continue cooking for 5 more minutes then add the spices, chipotle sauce and chili. Continue cooking until meat is done, then add tomatoes and black beans. Continue simmering another 20 minutes to allow flavors to blend. Add the molasses and check for consistency. If too thick, add stock or water. Taste for desired smoky flavor and spice, adding more chipotle sauce, molasses and salt and pepper if needed. Serve immediately with fresh lime wedges, cilantro and sour cream or any other favorite chili toppings. Serves 6.

Serve with:

Kunde Family Winery Zinfandel

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