Gather around the kitchen for a smoky, savory and delicious dinner! This easy-to-follow Smoky Beef and Black Bean Chili Recipe is sure to be an instant hit with your family. With just a few simple steps you can prepare this hearty chili that's perfect for weeknight family dinners or holiday parties. Packed full of flavor and spice, it's even better when served up with toppings such as diced onions, cilantro, sour cream or cheese – so choose your favorite and get ready to dig in.
This homemade chili recipe is loaded with tons of peppers, topped with cheese and it's the perfect way to feed a crowd.
It's another What's Gaby Cooking DIY Bar... aka my favorite way to entertain! This time it's BEYOND simple though and it's perfect for any large gathering. This Smoky Beef and Black Bean Chili situation is everything. It's a smoky beef and black bean chili that makes a boat load and saves well. You can freeze leftovers, or keep it in the fridge for leftover lunches during the week. Or feed a ton of people at once with very little effort! I even have a vegetarian one, this black bean and sweet potato chili, which comes in super handy if you have a mix of vegetarian/vegan/non-vegetarian folks in your group.
Grab 6-10 of your favorite friends and family(even more if you double the chili recipe) and let people DIY their own bowls of chili with toppings like chives, cheese, sour cream, cilantro, avocado and green onions. Everyone can get as creative as they please. Kids will love it and adults will be obsessed so you can't go wrong. You could also throw out a bowl of bacon, some chopped red onion or tortilla chips if you want to get extra jazzy. If you ask me, the more toppings the merrier!
If you're looking for me this weekend, you can for sure find me chowing down on a bowl ofSmoky Beef and Black Bean Chili Bar and pretending to watch sports 🙂
Q: What is the secret to making good chili? / What adds the most flavor to chili? A: In short the aromatics that you add in at the beginning. The onions, the peppers, the seasonings. I also think its best to avoid beef that is to lean. Remember, fat is flavor.
If you loved this Beef Chili Recipe, make sure to check these other delicious recipes out:
Black Bean Sweet Potato Chili Recipe
Chili Con Carne
Chicken Chili Verde
Smoky Chipotle Chicken Chili Recipe
Cheesy Chicken Taco Chili Pasta
All in all, this Classic Chili Recipe is seriously tasty, perfect for a winter night spent cozied up on the couch. And because it's so easy to make, you can have it on the table in no time flat - which means more time spent relaxing and enjoying the fruits of your labor. So what are you waiting for? Give this Smoky Beef and Black Bean Chili Recipe a try the next time you're looking for a quick and delicious comfort meal.
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today!
This easy-to-follow Smoky Beef and Black Bean Chili Recipe is sure to be an instant hit with your family. With just a few simple steps you can prepare this hearty chili that’s perfect for weeknight family dinners.
In a large heavy bottom pot, add the olive oil over medium high heat. Add the red and orange bell pepper, poblano pepper and yellow and red onion and sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes. Next, add the ground beef. Break it up into pieces with a wooden spoon and sauté until golden brown. Season with salt and pepper.
Once the beef is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and beef stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 1 hour until the chili thickens.
Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve. Taste and adjust salt and pepper.
Notes
Serve with any of the optional toppings and let your guests DIY their own chili topping.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
A smaller amount of red wine imparts richness, depth, and body to beefy chili (like a larger amount does to boeuf bourguignon), and a shot or two of liquor like bourbon—even vodka or tequila—toward the end lifts the other flavors without obviously announcing its own presence.
Beef Broth: Provides liquid and enhances the beefy flavor of the chili. Crushed Tomatoes and Tomato Paste: Adds a rich tomato flavor and contributes to the chili's thick texture. Molasses: Offers a touch of sweetness to balance the heat and spices.
So make sure you've got a nice sear—this goes for both diced and ground meat. 2. Wrong. Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them.
You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.
'" Further east in Ohio, Cincinnati-style chili has many of the same ingredients as traditional red chili, such as cayenne, cumin and paprika. But it also skews sweeter with the addition of warm baking spices like allspice, nutmeg — and cinnamon.
Cocoa powder has earthy undertones that play well with the spices found in chili. You don't need a lot of it either. If you're making a big pot, 1 to 2 tablespoons will be all you need. Add it with your liquid ingredients and simmer for as long as you can to maximize flavor.
They are smaller in size than kidney beans, but they have a similar density and structure. That makes them hold up well in a long-cooking dish like chili, and the rich flavor and sturdy texture are a great addition to the dish.
Chili: Canned, diced, fire-roasted tomatoes. The tomatoes will cook without disintegrating into the sauce so it will be chunky and have that lovely flavor of smoke from the char. Burgers or sandwiches: A really big heirloom tomato.
Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.
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