Ground Beef and Black Bean Chili

Ground beef and black bean chili simmers extra-lean beef, tomatoes, green chiles, peppers, and warm spices on the stovetop or in a slow cooker.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings servings

Calories 206

Equipment

1 set Measuring Cups and Spoons for the spices and seasonings
1 Can Opener for the canned chiles, tomatoes, sauce, and beans
1 Colander for draining and rinsing the black beans
1 Chef's Knife for dicing the onion and pepper and mincing the garlic
1 Cutting Board for preparing the vegetables
1 Large Dutch Oven for browning and the stovetop simmer
1 Stovetop for browning and the primary cooking method
1 Wooden Spoon for breaking up the beef and stirring
1 Instant-Read Thermometer for confirming the ground beef reaches 160°F
1 optional Slow Cooker for the four-to-six-hour low-heat alternative
1 Kitchen Timer for tracking either finish
1 Ladle for serving the chili

Ingredients

Chili

1 ½ pounds 95% lean ground beef or ground sirloin
1 large sweet onion diced
1 medium red bell pepper diced
2 cloves garlic minced
1 4-ounce can chopped mild green chiles
2 14.5-ounce cans diced tomatoes with their liquid
1 8-ounce can tomato sauce
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
1 15-ounce can black beans drained and rinsed
salt to taste
black pepper freshly ground; to taste
chipotle powder a dash; optional
canned corn drained; optional; add to taste
cornbread optional, for serving
corn waffles optional, for serving

Instructions

Prepare and Brown

Dice the sweet onion and red bell pepper, mince the garlic, and drain and rinse the black beans in a colander.
1 large sweet onion, 1 medium red bell pepper, 2 cloves garlic, 1 15-ounce can black beans
Place the ground beef in a large Dutch oven over medium heat. Cook with a wooden spoon, breaking the meat into small pieces, until no pink remains and the center of the crumbles reaches 160°F on an instant-read thermometer.
1 1/2 pounds 95% lean ground beef
Add the diced onion and bell pepper to the browned beef. Cook, stirring often, until both vegetables are tender, then stir in the minced garlic for about 30 seconds.

Season and Simmer

Stir in the chopped mild green chiles, diced tomatoes with their liquid, tomato sauce, chili powder, ground cumin, dried oregano, drained black beans, salt, black pepper, optional chipotle powder, and drained canned corn if using.
1 4-ounce can chopped mild green chiles, 2 14.5-ounce cans diced tomatoes, 1 8-ounce can tomato sauce, 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, salt, black pepper, chipotle powder, canned corn
Reduce the heat to low and simmer gently for 1 to 2 hours, stirring occasionally. Keep the Dutch oven partially covered if the chili thickens faster than you prefer.
After browning the beef and softening the vegetables, transfer the complete mixture to a slow cooker. Cover and cook on low for 4 to 6 hours.
Stir well, taste, and adjust the salt and black pepper if needed. Ladle the chili into bowls and serve hot, with cornbread or corn waffles alongside if desired.
cornbread, corn waffles

Notes

Makes 6 to 8 servings, depending on bowl size; the nutrition estimate uses 8 servings. For a mild all-chili-powder version, use the two teaspoons listed. If you prefer ancho flavor, use 1 1/2 teaspoons chili powder plus 1/2 teaspoon ancho chile powder. Add drained canned corn to taste if desired. Refrigerate leftovers in shallow containers within two hours and reheat to 165°F.

Nutrition