Well y’all, Fall is definitely starting to show her face around here. You know, here in the South, Fall can be a real tease. She shows up with her nice cool temperatures for a day or two and then…poof!…she’s gone again. She brings you a nice crisp morning one day and then the next it’s so hot and muggy you wonder if it isn’t really July. Yep, Fall is a real flirt.
Just about the only constant about Fall in the South is football. And you had better believe we take it seriously. Whether high school or college, allegiances are strong. Mighty strong. And along with football comes tailgating. Depending on the game’s outcome, the tailgating may just be the best part of the day. Fans gathering together to share food, support their team and talk trash about the opponent. It’s all part of the football experience.
We’re getting our first cool weather of the year this weekend. The temperature on Sunday morning will be hovering in the low 40’s. Most definitely football weather! I’ve even seen a leaf or two starting to change colors. Perfect weather for this delicious Black Bean Chili that I’m sharing with you today. It’s a great recipe to take tailgating this weekend. I’ve posted a few chili recipes here on Never Enough Thyme – a Vegetable Chili, a White Bean Turkey Chili, and a Shortcut Chili that are all great recipes, but I think this Black Bean Chili is my new favorite. It’s rich from the tomatoes and spices and has the heartiness of beef and black beans. Great combination.
You’ll start by putting a large pot or skillet over medium-high heat. When the pan is hot, add the olive oil followed by the onions, bell pepper, garlic and ground beef. Cook the mixture, stirring often, until the beef is browned. Drain it and return it to the pan.
I always like to prep and measure my ingredients so that they’re ready before I start a recipe. Because I’m often cooking with one hand and photographing with the other, it helps me avoid mistakes and stay focused on the recipe. Besides I just love seeing all those colorful spices ready to go into the pot. I think they’re lovely on their own.
After you’ve returned the drained meat mixture to the pan, add the beef broth, diced tomatoes, spices, black beans and tomato paste. Stir well to combine. Bring the pot to a boil, reduce the heat and simmer for 15-20 minutes or until slightly thickened.
To serve, ladle the chili into bowls and top with sour cream and fresh cilantro. Pass lime wedges.
- 2 tblsp. olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 1 lb. ground chuck
- 1 ½ cups beef broth or stock
- 1 tblsp. chili powder
- ¼ tsp. onion powder
- ¼ tsp. red pepper flakes
- 1 tsp. ground cumin
- ½ tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 cans diced tomatoes, undrained
- 1 can tomato paste
- 2 cans black beans, drained and rinsed
- Garnishes: sour cream, chopped fresh cilantro and lime wedges
- Place a large saucepan or skillet over medium-high heat.
- Add the olive oil, onion, bell pepper, garlic and ground chuck.
- Cook, stirring, until ground beef is browned.
- Drain well and return mixture to the pan.
- Add the broth and next 11 ingredients (broth through beans).
- Bring to a boil, reduce the heat to a simmer and cook 15-20 minutes or until slightly thickened. Stir occasionally while simmering.
- To serve, ladle chili into bowls. Top with sour cream and cilantro. Pass lime wedges.
Other chili recipes you might enjoy from around the internet:
- Beef and Three Bean Chili from Pinch my Salt
- Simply Recipes’ Chili Con Carne
- Texas Chili from Homesick Texan
- Cowboy Bacon Chili Cheese Fries from White on Rice Couple
- No Recipes’ Lamb Green Chili
- Food Renegade’s Caveman Chili
What I was cooking…