Beef and Black Bean Chili

February 2, 2014, Big Game Day.  Or for any game day, chili con carne, chilied beans with meat, fills the bill, whether for a few or many.

Photo © by Rick Wise. Left click on the image to see it full screen.

Photos © by Rick Wise. Left click on any image to see it full screen.

For the beans, I wholeheartedly proselytize pressure cooking them. There’s no soaking required, and in barely an hour you have a pot of homemade nutritious legumes. The method works for any dried bean, white, red, black, or speckled. But if you’re not so  inclined, instead use canned organic beans, drained.

Serves 6 to 8

1 1/2 cups dried black beans

Yields about 3 cups cooked beans 1 1/2 cups dried beans 4 cups water 1/2 teaspoon kosher salt Place the beans and water in the pressure cooker and bring to pressure over high heat. Lower the heat to medium-high and cook for 40 minutes. Turn off the heat and allow the pressure to subside, about 15 minutes. Stir in the salt and use right away or cool completely and store the beans in their broth in the refrigerator for up to 1 week.

Yield: about 3 cups cooked beans
1 1/2 cups dried beans
4 cups water
1/2 teaspoon kosher salt
Place the beans and water in the pressure cooker and bring to pressure over high heat. Lower the heat to medium-high and cook for 40 minutes. Turn off the heat and allow the pressure to subside, about 15 minutes.
Stir in the salt and use right away or cool completely and refrigerate the beans in their broth for up to 1 week.

2 teaspoons extra virgin olive oil

1 1/4  pounds ground beef

1 yellow onion, finely chopped

2 large cloves garlic, coarsely chopped

2 tablespoons pure chile powder

1 teaspoon ground cumin

1/4 cup tomato paste

1/2 teaspoon kosher salt, plus more to taste

5 cups chicken broth

6 to 8 cilantro sprigs, for garnish

12 or so flour or corn tortillas, for serving

1. First cook the black beans and set them aside (see the sidebar).

2. While the beans cook, heat the oil in a large, heavy pot over medium heat. Add the onion and garlic and cook until the vegetables are soft but not browned, about 3 minutes.

3. Add the meat, chile powder, cumin, tomato paste, and salt and stir to mix and break up the meat clumps. Cook until the meat is very tender and the juices are bubbling, 15 to 20 minutes.

4. Add the broth and drained beans and bring to a boil over medium-high heat. Lower the heat to maintain a simmer and cook until the liquid is a rich cordovan brown/red and reduced by about half, 1 1/2 to  2 hours. Stir and adjust the heat from time to time so the chili doesn’t stick to the bottom of the pan. Serve right away or refrigerate for up to 3 days and reheat before serving.

5. Just before serving, warm or toast the tortillas. Ladle the chili into individual bowls, garnish each with a sprig of cilantro, and accompany with the tortillas on the side.

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5 responses to “Beef and Black Bean Chili

  1. We made the recipe similar to this in the Bold cook book. The meat is ground buffalo, and the black beans are done separately in a salsa with fresh corn. It was fun to share the cooking. I made the meat part and my husband did the salsa. We served it with sour cream and guacamole. Our guests ate it up.

  2. As the recipe suggested, I tried this on some friends for the Super Bowl and it got rave reviews. Didn’t have a pressure cooker so used 3 cans of drained black beans – somewhat over 3 cups. I prefer chili to not be very soupy so I used 4 cans of broth instead of 5. Ended up simmering for 1.5 hours – the low end of the recipe suggestion. With the 5th can of broth, I would have probably simmered for closer to 2 hours. Everyone wanted different levels of heat, so I added about 15 drops of Tabasco Smoked Chipotle Sauce to the main dish and then let people add more to their own. The smoky touch blended really well. Had leftovers for several days, and the flavor held up – maybe even increased. Another winner!

  3. arayrude@comcast.net

    Wow,man! Good,good,good. Easy to do and easy to eat(too much). I decided awhile back to cook the beans separately when making chili …the texture stays nicer. I made a double batch for super bowl,no problem. Two things..I used much more garlic than the recipe called for and in the list of ingredients. It says I yellow onion,but nothing about chopped coarse,minced or what. Of course that didn’t matter to me. Don’t know if that matters. I love this chili!! Keep on bloggin’ Oxxo A-ray Sent from my iPad

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