Beef and Black Bean Chili
4 slices bacon, chopped
1.5 pounds lean ground beef
1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 tablespoons ground cumin
1 tablespoon Ancho chile powder
1 tablespoon Mexican oregano
1/2 tablespoon New Mexican chile powder
1/2 tablespoon Kosher salt
1 (15-ounce) can petite diced tomatoes
2 (15-ounce) cans black beans, rinsed and drained
1 quart stock or water
1/2 bunch fresh cilantro, chopped
Suggested for serving: shredded cheese, scallions, avocado, corn chips, hot sauce
Place bacon in a large soup pot. Cook over medium low heat until evenly brown and crispy. Remove bacon to paper towels and drain off excess fat from the pot, leaving just enough to coat the bottom.
Add beef to the pot over medium high heat and saute until well browned and cooked through, breaking the meat into chunks as it cooks. Drain, leaving a small amount of fat in the bottom of the pot. Set meat aside.
Stir in the onion, bell pepper, jalapeno pepper and garlic. Saute until vegetables are moderately soft, about 5 minutes, then add cumin, Ancho chile powder, Mexican oregano, New Mexican chili powder, and salt and stir to combine. Return beef to pot along with petite diced tomatoes and 3 cups stock or water
Bring to boil, then turn heat to low and simmer for 20 minutes, stirring occasionally. Add beans, bacon and 1 cup stock or water and continue simmering for another 10 minutes.
Add cilantro. Serve with desired toppings.
I think black beans and beef are a match made in heaven, and this recipe showcases that pairing beautifully. So savory and delicious, with just the right amount of heat.
Originally, I had intended to post a steak and black bean stew recipe here, but after making it with steak last week and ground beef this week, it was obvious this more chili-like version was the winner. 10/10 will make again. And soon.