Sunday, August 19, 2012

Black Bean Chili



1 lb ground beef, browned                                                   
1 medium onion, diced
1 bell pepper, diced (I prefer red, yellow, or orange)
1 red jalapeño, minced.
4 cloves garlic, minced
1- 2 t sea salt (to your liking)
1 T of ground dried hot/sweet chiles, such as guajillo* 
1 T sweet paprika*
1 T ground cumin*
1 t mexican oregano
1/2 t ground cayenne pepper*
1/4 t ground cinnamon*
1 quart of crushed tomatoes (or 28 oz can plus 1/4 cup water)
1 can black beans, rinsed
1 T cilantro, chopped

* or use chili powder instead of these separate ingredients

Over medium heat, brown the beef in a cast iron pan, breaking up the meat and making sure to really carmelize it. Use an 85/15 blend or add a little oil. Remove from pan and set aside. Briefly saute the onions, and peppers (add oil if necessary), until lightly carmelized, then add garlic for just a few minutes. Stir in spices and cook for an additional minute. If your skillet is big enough, add tomatoes and scrape up all the bits off the bottom of the pan, then add the beans and cilantro. If your pan is not big enough, use enough tomatoes or a little water to loosen those bits and then transfer to a large stock pot and add remaining tomatoes and rinsed beans. Simmer for about 30 minutes. You can add more water or simmer longer to achieve desired consistency. Top with shredded cheddar and sour cream and serve with tortilla chips and garnish with more cilantro and pickled jalapeño. It's also great with my sweet skillet cornbread , or with oyster crackers and a grilled cheese or peanut butter sandwich.



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