Chili Con Carne With Black Beans Recipe

Prep

Finely dice the onion, mince the garlic, dice the green bell pepper, and seed/mince the jalapeño if using. Drain and rinse the black beans and set aside.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil (1 tbsp). Once shimmering, add the diced onion and sauté 4–5 minutes until softened and beginning to brown at the edges.

Add the diced green bell pepper and jalapeño and sauté 2–3 minutes until softened.

Push the vegetables to one side of the pot. Add the ground beef to the center, break it up with a wooden spoon, and brown until no pink remains (about 6–8 minutes). As it browns, stir occasionally to combine with the vegetables and scrape any browned bits from the bottom.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, stirring, to deepen its flavor (it will darken slightly).

Pour in the crushed tomatoes and beef broth, stirring to combine and loosen any browned bits from the bottom of the pot.

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander (if using), brown sugar, salt, and black pepper. Taste a small spoonful of the sauce and adjust salt or heat as needed (add more chili powder for heat, a pinch more sugar to balance acidity).

Add the drained and rinsed black beans to the pot and stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until flavors meld and the chili thickens. If the chili becomes too thick, add up to 1/2 cup additional beef broth or water to reach desired consistency.

Once the chili has simmered and thickened, remove the pot from heat. Stir in the fresh lime juice to brighten flavors. Taste and adjust seasoning (salt, pepper, or a squeeze more lime) as needed.

Ladle the chili into bowls and garnish with chopped cilantro, a dollop of sour cream, and shredded cheese if desired. Serve hot.

Leftovers: Cool to room temperature, store in an airtight container in the refrigerator for up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.