Rating: 4 stars
2 Ratings
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  • 3 star values: 1
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  • 5 star values: 1

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.

Kate Nicholson, Birmingham, Alabama
Recipe by Southern Living December 2011

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Recipe Summary

hands-on:
25 mins
total:
1 hr
Yield:
Makes 11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain and rinse 2 cans black beans. (Do not drain third can.)

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  • 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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