Garden Wrap
Beef and Black Bean Chili
This thick Texas-style chili will be the hit of your Super Bowl Party! To crank up the heat, add chopped chipotle peppers in adobo.
Ingredients
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3 teaspoons olive oil, divided
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1 1/2 pounds ground sirloin
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1 teaspoon coarse salt
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1 large yellow onion, chopped
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3 garlic cloves, minced
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon ground cinnamon
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1 1/2 cups reduced-sodium chicken broth
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1 cup water
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1 (28-ounce) can crushed fire-roasted tomatoes, undrained
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2 tablespoons tomato paste
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2 tablespoons honey
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1 (15-ounce) can black beans, rinsed and drained
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1 tablespoon fresh lime juice
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Optional Toppings:
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Shredded Cheddar cheese
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Diced avocado
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Chopped green onions
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Chopped cilantro
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Roasted pumpkin seeds
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Lime wedges
Instructions
- Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and sauté, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.
- Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and sauté until soft but not browned, about 5 minutes. Add garlic, and sauté 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.
- Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
- Add beans and lime juice and cook 5 minutes.
—Recipe by Laraine Perri.
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