Black beans bring a deep, welcoming flavor and a chewy, tender texture to this quick and easy beef chili with the perfect homemade chili spice blend—and it’s ready in 40 minutes or less.
I’ve been using black beans in my chili, casseroles, and salads a lot more since I met my new friend, Raul. Raul now lives in a new house nearby, but he used to rent a room in this beautiful house where I live, just like me. He comes over to go swimming all the time. Raul is still working on his English. And since I’m taking Spanish in school, where I’m studying creative writing, we struggle a bit together but find our way.
Raul loves beans. He eats them every single day. He came in from swimming and caught me making chili yesterday and said, “You have any frijoles negros?” I knew these words from class. “Black beans, you mean? Yep. Why?” “Black beans… they make the chili tasting so good.”
And when I tried them in our chili that night instead of my usual chili beans, I was amazed. “Just taste what I’ve been missing,” I told him and Sherry as we sat by the pool, dining by firelight from her fire pit. And everyone nodded, raising yet another spoonful of that delicious chili broth, coating all those tender morsels of ground beef and tomatoes with the welcoming bite of those delicious, heartier black beans. I had one of those moments you have sometimes when enjoying a really good meal with family and friends, where you feel warmed by more than the meal… being so grateful to be enjoying the delicious chili, the firelight, the blue glow of the pool in the darkness, and friends.
The Awesomeness of Black Bean Dishes
In some countries, black beans are called “beauty beans”. Did you know that? Supposedly they do all kinds of good things for the skin. They also bring a ton of texture to dishes that would otherwise be lost without them. In fact, the black bean is so full of meaty texture that I now know they make the perfect meat substitute in virtually any dish. For lunch today, I decided to take Raul’s advice and make a dish using those leftover black chili beans instead of meat. So, I made myself a black bean burrito.
As I tasted the medley of black beans, piquant sauce, and cheese all inside that toasted flour tortilla, I realized that expanding one’s horizons—even with their everyday lunch favorites, is a very good thing. People get in ruts sometimes and it’s oh-so-good to break out of them and try something new because then—then, a dazzling new world of delicious possibilities (and nutritious ones) opens up for you and yours.
Next, I’m going to try a chili with only a medley of beans, like kidney, pinto, and black beans, and I know I’ll be just as grateful for that bowl of chili as I was the night before.
How to Make Ahead and Store
Chili is such a neat dish in that you could actually stir all your ingredients up (see Step 4) and let the chili spices sit in there overnight with the tomatoes, black beans, and browned meat. It will only have more flavor when you simmer it tomorrow. Freezing chili is also a breeze. This chili will freeze well for up to 3 months. Freeze it in meal-sized portions, placed in labeled ziplock bags and stacked for later use.
Serving Suggestions
When my family is especially hungry, I like to serve this delicious black bean chili with this Jiffy Cornbread Casserole with its cheesy, paprika, and corn flavors, which complements this chili perfectly. You should also try this Waldorf Salad, with its welcome cool flavors of grape, pecan, and apples. For dessert, the welcome tropical zing and welcome tartness of these luscious Lime Coconut Cupcakes.
Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 pound ground beef
- 3 15-ounce cans black beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 cups water
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add ground beef to the pot and cook until browned, breaking it apart with a spoon, about 7 minutes.
- Stir in black beans, diced tomatoes with their juice, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and water.
- Bring the mixture to a simmer, then reduce heat to low and let it cook for 20 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. Serve hot with your choice of toppings such as shredded cheese, sour cream, or chopped green onions.
Leave a Comment