As I shared during the Tuesday Twister, I am in the mood for beans. Apparently, so is my family. We have enjoyed two chilis this week. Black bean chili is our favorite. Everyone says so every time.
Sometimes I make this chili by sprouting the beans for a day or two, to the point where they sport barely a sprout. Like this, they can be added to a dish and will cook up very quickly – in about twenty to thirty minutes. See Sprouted Bean Chili.
This week, I did not sprout these black beans, but rather cooked them like normal (soaked them and then cooked for 12 to 18 hours on low in the crockpot until tender) ahead of time and then added them to the chili-in-the-making.
There are many, many ways to flavor chili. This is our favorite. I think my husband would like a spicier chili, and perhaps C. would too, but none of us girls like spicy. So we’re all very content, satisfied, and happy with the following flavor combination. Feel free to share how you flavor your chili in the comments!
I routinely double this recipe.
- 1 onion, diced
- 3 cloves garlic, diced
- 1 pound grass-fed ground beef
- 4 cups cooked beans – black beans pictured
- 1 can tomato paste
- 4 cups water + additional as desired for consistency
- 2 teaspoons to 1 tablespoon sea salt, plus additional to taste
- 1/2 teaspoon black pepper, plus additional to taste
- 1-1/2 to 2 tablespoons cumin, or to taste
- 1 tablespoon paprika, or to taste
- 1 teaspoon oregano
- 1 teaspoon thyme
- garnishes: sour cream, diced onions, chopped cilantro, shredded cheese, etc.
Brown together in a medium or large stockpot over medium to medium-high heat: ground beef, onions, and garlic. I leave the meat somewhat chunky – this way everyone gets a few decadent-sized pieces in their bowl, rather than a million miniscule pieces. That’s just what we like.
Combine the tomato paste and water in a 4-cup measurer, and whisk until smooth. Add to the meat mixture. Add the beans and all spices. Bring to a simmer, then turn down heat and let simmer for 20 to 30 minutes to develop flavor. Adjust seasonings.
Serve with desired garnishes. We ate our chili last night with rolls made from spelt sourdough (not gluten-free).
This post is part of Pennywise Platter Thursday at The Nourishing Gourmet.