Looking for a meal that's hearty, delicious, and easy to make? Look no further! This Beef and Black Bean Chili is perfect for those chilly nights or when you need comfort food. With ground beef and black beans, this dish packs in protein and fiber, keeping you full for hours.
And the best part? You can cook it all in one pot, making clean-up a breeze. Whether you're a busy parent, a college student, or just someone who loves good food, this chili is for you!
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Why This Recipe Works
First off, this recipe is super simple. You don't have to be a pro in the kitchen to whip this up. The ingredients are easy to find, and the steps are straightforward. Just brown the meat, throw in the veggies and spices, and let it all simmer together. Even if you've never made chili before, you can make this dish.
Secondly, it's versatile. You can serve this chili in a variety of ways: on its own, over rice, or as a topping for nachos. Got leftovers? No worries! It tastes even better the next day. Plus, you can easily adjust the spices to suit your taste, making it as mild or as spicy as you like. With so many options, this Beef and Black Bean Chili is a dish the whole family will love.
Ingredients
Ground Beef - This is the meaty base of your chili. You could also use ground turkey or plant-based meat for a lighter option.
Black Beans - Adds a hearty, fiber-filled element. Kidney beans can also work.
Tomato Sauce - Gives the chili its rich, tomato base. You can use diced tomatoes for more texture.
Chili Powder - Adds the spice and smokiness. You can adjust based on your taste or use a combo of cayenne and paprika.
Onion - Provides sweetness and depth. Shallots or green onions can be alternatives.
Tips
- Use 85/15 ground beef for a good balance of flavor and richness.
- For a milder chili, start with 1 tablespoon of chili powder and add more to taste.
- For a thicker chili, mash a few spoonfuls of black beans and stir them back in.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeño.
- Make the chili a day ahead if possible. The flavors develop as it rests, making it even tastier the next day.
How to Serve
Chili is a versatile dish that can be dressed up or down depending on the occasion. It can be a simple weeknight dinner or a festive centerpiece for gatherings.
- Classic Style: Serve it in a bowl with a dollop of sour cream, cheddar cheese, and some chopped green onions.
- Chili Dogs: Spoon the chili over hot dogs and top with shredded cheese for an indulgent treat.
- Loaded Nachos: Scatter some tortilla chips on a baking sheet, top with chili and cheese, and bake until the cheese is melty and bubbly.
Can I freeze the chili?
Yes. Let it cool, then portion it into freezer-safe containers and freeze for up to 3 months. Thaw it in the refrigerator and reheat until piping hot, adding a splash of water if it has thickened.
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Beef and Black Bean Chili
Ingredients
- 1 pound ground beef
- 1 can black beans 15 ounces, drained and rinsed
- 1 can tomato sauce 15 ounces
- 2 tablespoons chili powder
- 1 onion chopped
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4–5 minutes, until softened.
- Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in the chili powder and salt. Cook for about 30 seconds to coat the beef evenly.
- Add the tomato sauce and drained black beans. Stir well.
- Bring to a gentle simmer, then reduce the heat to low. Cook for 30 minutes, stirring occasionally. If the chili becomes too thick, add a splash of water.
- Taste and adjust the salt or chili powder if needed. Serve hot.
Nutrition
Notes
- Use 85/15 ground beef for a good balance of flavor and richness.
- For a milder chili, start with 1 tablespoon of chili powder and add more to taste.
- For a thicker chili, mash a few spoonfuls of black beans and stir them back in.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeño.
- Make the chili a day ahead if possible. The flavors develop as it rests, making it even tastier the next day.
No spice amounts or spices in the actual recipe. Please do add that.
Fixed.