You are here: Home » Recipes » Beef and Black Bean Chili Beef and Black Bean Chili Recipe by Laraine Perri Yield 8 servings This thick Texas-style chili will be the hit of your Super Bowl Party! To crank up the heat, add chopped chipotle peppers in adobo. PrintEmail Ingredients 3 teaspoons olive oil, divided1 1/2 pounds ground sirloin1 teaspoon coarse salt1 large yellow onion, chopped3 garlic cloves, minced1 tablespoon chili powder1 tablespoon ground cumin1 teaspoon dried oregano1/2 teaspoon ground cinnamon1 1/2 cups reduced-sodium chicken broth1 cup water1 (28-ounce) can crushed fire-roasted tomatoes, undrained2 tablespoons tomato paste2 tablespoons honey1 (15-ounce) can black beans, rinsed and drained1 tablespoon fresh lime juiceOptional Toppings: Shredded Cheddar cheese Diced avocado Chopped green onions Chopped cilantro Roasted pumpkin seeds Lime wedges Instructions 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. 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. Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium-low; simmer 1 hour, stirring occasionally. 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.