Wednesday, before I went outside to dig out of the snow once again, I threw this black bean chili recipe together in my slow cooker. I didn’t follow a specific recipe; I just added ingredients into my old Rival Crock Pot that I figured would make a good chili.
It turned out to be one of the best batches of chili I’ve ever made. I’m glad I had the foresight to write down the ingredients as I threw them in. I don’t always remember to do that when I’m cooking without a recipe.
When the chili was done cooking, it was very flavorful, but not particularly spicy. I added some Sriracha and let it cook about a half hour more. The addition didn’t make it too hot, but it added a nice bite. Depending on how spicy you like your chili, you can add it or not at the end.
Prep time: 15 minutes
Cook time: 4-5 hours
Total time: about 5 hours
Yield: 4 servings
- 1 teaspoon olive oil
- Half a large onion, chopped
- 1 1/2 teaspoons chopped garlic (I used jarred chopped garlic)
- 1 pound ground beef
- 2 cans black beans, drained and rinsed (or 1 cup of dried black beans that have been hydrated and drained)
- 1 (15.5 oz.) can diced tomatoes, drained
- 4 tablespoon tomato paste
- 1/4 cup water
- 2 teaspoons chili powder
- 2 teaspoons cumin powder
- 1 teaspoon Kosher salt
- juice of one lime
- 2 teaspoons Sriracha, if desired (You can add more or less, depending on your personal taste)
- Heat olive oil in a large skillet on medium/high. Add onion and cook, stirring frequently for about 3 minutes.
- Add garlic to onion, and cook about 2 more minutes, stirring frequently.
- Add ground beef to the onion/garlic mixture and cook until the beef is just browned through.
- Drain the beef mixture and add to a 4-quart slow cooker.
- Add the black beans, diced tomatoes, tomato paste, water, chili powder, cumin, salt and lime juice.
- Mix all ingredients well. Put the lid on and cook on low for 4-5 hours. Halfway through the cooking time, you can lift the lid and stir, but don’t do it more than once.
- When the chili is done cooking, taste it. If you want a little more heat, add Sriracha to taste and cook for another half hour to allow the flavors to incorporate.
- Earlier this month, I told you how to freeze tomato paste. I was able to use four of the tablespoon-size portions of tomato paste from my freezer in this recipe instead of having to open a new can. If you make this and open a can of tomato paste for it, try freezing the remainder instead of throwing it away.
- This recipe could easily be doubled and cooked in a larger, 6-quart slow cooker.
Is there anything you’d recommend adding to a chili like this one?