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Homemade Black Bean and Beef Chili photo
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Black Bean and Beef Chili

Warm and hearty, this Black Bean and Beef Chili is perfect for chilly evenings. Packed with flavor, it’s easy to make and even easier to love!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

For the Chili:

  • 2 cans black beans 14-ounce, drained and rinsed
  • 1 tablespoon olive oil (or more, depending on your pan)
  • 1 pound lean ground beef
  • 1/2 cup red onion very finely diced
  • 1 tablespoon regular chile powder (preferably New Mexico chile powder)
  • 1 tablespoon ground Ancho chile pepper
  • 1/4 teaspoon ground Chipotle chile pepper (optional)
  • 2 teaspoons ground cumin (or more)
  • 2 cups beef stock (or 1 can beef broth)
  • 2 tablespoons tomato paste
  • 1/4 cup fresh-squeezed lime juice
  • 1 can black beans (for thickening)
  • 1 can diced tomatoes (14.5-ounce, for thickening)
  • a pinch ground Chipotle chile pepper (or one diced chipotle chile from a can, optional)

Instructions

Instructions:

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely diced red onion and sauté until softened and translucent, about 3-4 minutes.
  • Add the lean ground beef to the pot, breaking it apart with your wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
  • Stir in the chile powder, ground Ancho chile, ground cumin, and ground Chipotle chile pepper (if using). Cook for an additional minute.
  • Pour in the beef stock and stir in the tomato paste, ensuring everything is well combined. Bring the mixture to a simmer.
  • Add the black beans and diced tomatoes (with their juices) to the pot. Stir to combine and allow the chili to continue simmering for about 15-20 minutes.
  • Just before serving, stir in the fresh-squeezed lime juice.
  • Taste and adjust the spices as needed.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Can opener
  • Measuring Spoons
  • Knife and cutting board

Notes

  • This chili can be prepared in advance and stored in the refrigerator for up to 3 days.
  • It also freezes beautifully; let it cool completely before transferring to an airtight container.
  • For a vegetarian option, replace the beef with lentils or more beans.