Beef and Black Bean Chili

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http://pgoarelish2.files.wordpress.com/2012/01/amber_ale_chili_3.jpg?w=150
  • Yield: 8 servings

Ingredients

3teaspoons olive oil, divided
1 1/2pounds ground sirloin
1teaspoon coarse salt
1 large yellow onion, chopped
3 garlic cloves, minced
1tablespoon chili powder
1tablespoon ground cumin
1teaspoon dried oregano
1/2teaspoon ground cinnamon
1 1/2cups reduced-sodium chicken broth
1cup water
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
2tablespoons tomato paste
2tablespoons honey
1 (15-ounce) can black beans, rinsed and drained
1tablespoon fresh lime juice
Optional Toppings:
Shredded Cheddar cheese
Diced avocado
Chopped green onions
Chopped cilantro
Roasted pumpkin seeds
Lime wedges

Instructions

  1. Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and sauté, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.
  2. Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and sauté until soft but not browned, about 5 minutes. Add garlic, and sauté 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.
  3. Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  4. Add beans and lime juice and cook 5 minutes.

 

For a complete menu featuring Beef and Black Bean Chili, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.

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Nutritional Info *per serving

  • Calories 273
  • Fat 11g
  • Cholesterol 55mg
  • Sodium 688mg
  • Carbohydrate 22g
  • Fiber 5g
  • Protein 22g
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