The weather was cool this morning, and I needed a jacket when I went outside so I knew it was going to be the perfect day to make a pot of chili. The recipe that I used today comes from the food writer Laraine Perri. I first noticed this recipe last year in my newspaper and because it was different than the chili that I usually make, I just had to try it. I have made a few minor adjustments from the original recipe to suit my taste. This is a flavorful chili that your family is sure to love, and it can be made with or without the added heat of the chipotle peppers.
Beef and Black Bean Chili
2 pounds ground round
2 teaspoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 1/4 teaspoons coarse salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5 ounce) can chicken broth
3/4 cup water
2 (15 ounce each) cans fire roasted tomatoes
2 tablespoons tomato paste
2 tablespoons honey
2 teaspoons chopped chipotles in adobo sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Brown the ground round in a heavy Dutch oven over medium heat. Use a slotted spoon to transfer beef to a bowl; set aside. Drain liquid from Dutch oven, then add the olive oil. Add the onion and saute for about 5 minutes until soft, but not browned. Add garlic and cook 1 minute more. Stir in beef, salt, chili powder, cumin, oregano, and cinnamon. Add chicken broth, water, crushed tomatoes, tomato paste, honey, and chipotles (if using). Reduce to medium-low heat and simmer for 1 hour, stirring occasionally. Add beans and lime juice and cook 5 minutes longer. Serves 8.
2 pounds ground round
2 teaspoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 1/4 teaspoons coarse salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5 ounce) can chicken broth
3/4 cup water
2 (15 ounce each) cans fire roasted tomatoes
2 tablespoons tomato paste
2 tablespoons honey
2 teaspoons chopped chipotles in adobo sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Brown the ground round in a heavy Dutch oven over medium heat. Use a slotted spoon to transfer beef to a bowl; set aside. Drain liquid from Dutch oven, then add the olive oil. Add the onion and saute for about 5 minutes until soft, but not browned. Add garlic and cook 1 minute more. Stir in beef, salt, chili powder, cumin, oregano, and cinnamon. Add chicken broth, water, crushed tomatoes, tomato paste, honey, and chipotles (if using). Reduce to medium-low heat and simmer for 1 hour, stirring occasionally. Add beans and lime juice and cook 5 minutes longer. Serves 8.
Some toppings you might want to use with this chili are shredded Cheddar cheese, chopped green onions, and sour cream. Other yummy chili toppings are cilantro, diced avocado, and lime wedges.
This chili recipe is being entered in the 2012 Texas Star Chili Cook Off. Please visit the Cook Off to view all the recipes, and of course I'd love for you to return often to the Cook Off because every time you view my chili at the Cook Off during the month of October I will receive a vote!
To view:
Beef and Black Bean Chili
2 pounds ground round
2 teaspoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 1/4 teaspoons coarse salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5 ounce) can chicken broth
3/4 cup water
2 (15 ounce each) cans fire roasted tomatoes
2 tablespoons tomato paste
2 tablespoons honey
2 teaspoons chopped chipotles in adobo sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Brown the ground round in a heavy Dutch oven over medium heat. Use a slotted spoon to transfer beef to a bowl; set aside. Drain liquid from Dutch oven, then add the olive oil. Add the onion and saute for about 5 minutes until soft, but not browned. Add garlic and cook 1 minute more. Stir in beef, salt, chili powder, cumin, oregano, and cinnamon. Add chicken broth, water, crushed tomatoes, tomato paste, honey, and chipotles (if using). Reduce to medium-low heat and simmer for 1 hour, stirring occasionally. Add beans and lime juice and cook 5 minutes longer. Serves 8.
2 pounds ground round
2 teaspoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 1/4 teaspoons coarse salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5 ounce) can chicken broth
3/4 cup water
2 (15 ounce each) cans fire roasted tomatoes
2 tablespoons tomato paste
2 tablespoons honey
2 teaspoons chopped chipotles in adobo sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Brown the ground round in a heavy Dutch oven over medium heat. Use a slotted spoon to transfer beef to a bowl; set aside. Drain liquid from Dutch oven, then add the olive oil. Add the onion and saute for about 5 minutes until soft, but not browned. Add garlic and cook 1 minute more. Stir in beef, salt, chili powder, cumin, oregano, and cinnamon. Add chicken broth, water, crushed tomatoes, tomato paste, honey, and chipotles (if using). Reduce to medium-low heat and simmer for 1 hour, stirring occasionally. Add beans and lime juice and cook 5 minutes longer. Serves 8.
Some toppings you might want to use with this chili are shredded Cheddar cheese, chopped green onions, and sour cream. Other yummy chili toppings are cilantro, diced avocado, and lime wedges.
This chili recipe is being entered in the 2012 Texas Star Chili Cook Off. Please visit the Cook Off to view all the recipes, and of course I'd love for you to return often to the Cook Off because every time you view my chili at the Cook Off during the month of October I will receive a vote!
To view:
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