Black Bean Ancho Chili
It suddenly seems like fall is coming on fast, so I decided I better make some chili so I had some in the freezer. This recipe only takes a pound of ground beef but you could double it if you want a bigger batch. Also feel free to use your favorite types of beans. The ancho chili powder is key, though, so make sure and use it. I get it in bulk at the Market of Choice in Eugene. Enjoy!
Serves 6
1 pound ground beef
1 medium onion, chopped
1 green bell pepper, seeds and pith removed, chopped into 1/2 inch pieces
1 Tablespoon ancho chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 fresh jalapeno pepper, stem and seeds removed, finely chopped
2 15 ounce cans red kidney beans with juice
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
2 cans black beans, rinsed and drained
1 tablespoon kosher salt, or to taste
1. Brown Beef: In a large Dutch oven, cook ground beef, onion, and bell pepper over medium heat until meat is browned and onion is starting to soften, about 6 minutes or so.
2. Drain Beef: Drain beef mixture in a colander in the sink, pressing gently with the back of the wooden spoon to remove any excess grease.
3. Bloom Spices: Add chili powder, cumin and garlic powder and stir to combine. Cook over medium high heat for 3 minutes or so, stirring often, until very fragrant.
4. Simmer Chili: Return drained meat mixture to pan. Add jalapeno peppers, kidney beans, tomatoes, black beans and salt and stir gently to combine. Bring to a boil, reduce heat to medium-low and simmer until flavors are well combined and chili thickens, at least 30 minutes. Stir chili often as it simmers to prevent sticking, making sure to scrape the bottom of the pot when you stir.
5. Finish & Serve: Adjust salt to taste. Serve hot. Enjoy!
