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Meaty Black Bean Chili

Meaty Black Bean Chili

Cumin and black beans lend a southwestern flavor to Meaty Black Bean Chili. Serve this homemade chili for a quick-fix, flavorful supper that's well suited for family and friends.

Southern Living DECEMBER 2011

  • Yield: Makes 11 cups
  • Hands-on:25 Minutes
  • Total:1 Hour

Ingredients

  • 3 (15.5-oz.) cans black beans
  • 1 pound lean ground beef
  • 1 large sweet onion, chopped
  • 3 garlic cloves, minced
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 (14.5-oz.) cans petite diced tomatoes with jalapeño peppers
  • 1 extra-large vegetable bouillon cube
  • Toppings: sour cream, shredded Cheddar cheese, sliced pickled jalapeño peppers

Preparation

1. Drain and rinse 2 cans black beans. (Do not drain third can.)

2. Sauté ground beef, onion, and garlic in a large Dutch oven over medium-high heat 10 minutes or until meat crumbles and is no longer pink. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.

The (Mini) Sandwich: Stir together 2 (6-oz.) packages buttermilk cornbread-and-muffin mix according to package directions, stirring 1/3 cup store-bought pimiento cheese into batter. Spoon batter into a lightly greased 12-cup muffin pan. Bake at 400° for 20 minutes or until done. Split warm muffins, and spread with additional pimiento cheese.

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Meaty Black Bean Chili recipe

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