Print

Beef and Black Bean Chili

a bowl of black bean and beef chili.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This beef and bean chili is one of my favorite chili recipes. It’s easy to prep and simmers for just over an hour – plus, it’s freezer-friendly.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound 97% lean ground beef
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 medium yellow onion, diced
  • 1 medium green bell pepper, chopped
  • 2 large garlic cloves, minced
  • 1 (4-ounce) can diced jalapeno peppers
  • 1 (15-ounce) tomato sauce
  • 16 ounces beef broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 tablespoon chopped cilantro
  • Juice of 1 lime

Instructions

  1. Heat the olive oil in a pot over medium-high heat. Add the meat and brown it, breaking it apart as it cooks. Once it’s browned, add the tomato paste and stir to coat the beef evenly.
  2. Add the onion, peppers, garlic, jalapenos, tomato sauce, and broth. Stir and bring the chili to a simmer. Adjust the heat to medium-low to low and cover the pot with a lid. Simmer the chili for about an hour. The chili should barely bubble as it cooks.
  3. Remove the lid and stir in the black beans. Adjust the heat to medium and simmer the chili, uncovered, for 10 to 15 minutes or until it’s thickened to your liking. Stir in the cilantro and lime juice before serving it.

Notes

This recipe is versatile—you can switch up the beans, use ground turkey instead of beef, or try different bell peppers. Sometimes, I substitute diced green chiles for the jalapenos.

You can add your favorite chili toppings, like sour cream, shredded cheese, crushed tortilla chips, diced avocado, or whatever else you like!

The chili keeps well in the refrigerator for three to four days. You can also freeze it for several months.

Nutrition

Find it online: https://www.girlgonegourmet.com/chili-like-mom-used-make/