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beef and black bean chili
Isla Marie

Beef and Black Bean Chili

Hearty ground beef and creamy black bean chili with the perfect smoky-spicy balance and two secret ingredients (cocoa + cinnamon) that make everyone ask for the recipe.
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Prep Time 10 minutes
35 minutes
Total Time 45 minutes
Servings: 8 big bowls
Course: Chili, Freezer Meal, Main Course, Potluck, Weeknight Dinner
Cuisine: American, Tex-Mex Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Meat & Beans
  • 2 lbs ground beef 80/20 or 85/15
  • 2 15 oz cans black beans, drained & rinsed
Veggies
  • 1 large onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
Liquids
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can fire-roasted diced tomatoes
  • 2 cups beef or chicken broth
  • 2 tbsp tomato paste
Spices
  • 3 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp cocoa powder
  • ½ tsp ground cinnamon secret #1
  • 1 –2 tsp salt
  • ½ tsp black pepper
  • Optional: ½–1 tsp cayenne or chipotle powder
Finish
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro
Toppings
  • Shredded cheddar sour cream, avocado, green onions, Fritos

Equipment

  • Large heavy pot or Dutch oven (6+ qt)
  • Wooden spoon

Method
 

  1. Brown beef in pot → crumble → drain excess fat if desired.
  2. Add onion + bell pepper → cook 5–7 min until soft.
  3. Add garlic + tomato paste + ALL spices → cook 2 min.
  4. Pour in crushed tomatoes, diced tomatoes, broth, black beans → stir.
  5. Bring to boil → reduce to simmer → cook uncovered 30–35 min until thick.
  6. Stir in lime juice + cilantro → taste → adjust salt/heat.
  7. Serve loaded with toppings!
  8. Crockpot Option
  9. After step 3 → dump everything into slow cooker → LOW 6–8 hrs or HIGH 3–4 hrs.

Notes

Cocoa + cinnamon = the “restaurant” depth
Lime at the end wakes everything up
Make 24 hrs ahead → flavor goes crazy
Freezes up to 4 months
Naturally gluten-free