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Beef and Black Bean Chili

Beef and Black Bean Chili

This thick Texas-style chili will be the hit of your game day party! To crank up the heat, add chopped chipotle peppers in adobo.

Serves: 8 Save

Ingredients (22)


  • 3 tsp Olive Oil
  • 1½ lb Ground Beef Sirloin
  • 1 Yellow Onion
  • 3 Garlic Cloves
  • 1 T Chili Powder
  • ½ tsp Ground Cinnamon
  • 1 T Ground Cumin
  • 1 tsp Dried Oregano
  • 1½ cup Chicken Broth
  • 28 oz Fire-Roasted Crushed Tomatoes
  • 2 T Tomato Paste
  • 2 T Honey
  • 15 oz Canned Black Beans
  • 1 T Fresh Lime Juice
  • 1 tsp Salt

Optional Toppings

  • 8 T Shredded Cheddar Cheese (optional)
  • 1 Avocado (optional)
  • 8 T Chopped Green Onion (optional)
  • 8 T Chopped Cilantro (optional)
  • 4 oz Roasted, Salted Pumpkin Seeds (optional)
  • 8 Lime Wedges (optional)
  • 8 T Sour Cream (optional)
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  1. Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and saute, 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 saute until soft but not browned, about 5 minutes. Add garlic, and saute 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.