Meaty Black Bean Chili

Meaty Black Bean Chili

Meaty Black Bean Chili served in a shallow bowl with flatbread, garnished with cheddar cheese, green onions and cilantro.

Meaty Black Bean Chili

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Meaty Black Bean Chili is my new favourite chili! For good reason too, it’s hearty and spicy with a punch of freshness from fresh cilantro added at the end. It also uses black beans, which is my favourite bean and they’re a great change from kidney beans. I also like the use of beef and pork for a meaty and hearty chili that is very satisfying. This chili is excellent for potlucks and back yard BBQ parties.

Meaty Black Bean Chili in a cream coloured dutch oven resting on a navy kitchen towel and wooden trivet.

Spicy heat is a personal choice for everyone and everyone gets an opinion on how hot their food should be. I don’t care for anything too spicy, and by that I mean, if I can’t taste the other ingredients because my lips are burning so bad, well, that ’s too hot for me. I find the spiciness in this Meaty Black Bean Chilli just right for my liking. It has a subtle spiciness that’s just enough to make me want to eat another bite with fresh cilantro and cheese to mellow the heat. But of course, this is just my opinion, so feel free to add more cayenne or chipotle peppers in adobo sauce if that suits your taste.

Another great thing about chili is it’s even better if served the next day as the flavours and spiciness have more time meld. It freezes very well and can be kept in a sealed container in the freezer for 1-2 months. Enjoy!

Meaty Black Bean Chili
Print Recipe
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Meaty Black Bean Chili
    Print Recipe
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
      2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
      3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
      4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
      Recipe Notes

      -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

      -This chili is even better when served the next day as the flavours have longer to meld.

      -Makes about 9 cups of chili and freezes very well.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Chili Tortilla Roll Ups

      Chili Tortilla Roll Ups

      Do you love crispy finger food?

      I do!  Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.  

      These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior.  Once assembled they also freeze well and will keep in a sealed container for up to a month.  They’re also a great way to use up leftover chili that you might have.  I have included a thick chili to use for these rolls, but any hearty chili can be used. 

      Served with the little extras like guacamole, sour cream and salsa makes them a game day hit. 

      Looking for other finger food snacks?

      Check out these great recipes!

      Catalina Wings

      Buttermilk Ranch Onion Rings

      Jalapeño Rings with Cumin Dip

      Chili Tortilla Roll Ups
      Print Recipe
        Servings
        20 rolls
        Servings
        20 rolls
        Chili Tortilla Roll Ups
        Print Recipe
          Servings
          20 rolls
          Servings
          20 rolls
          Ingredients
          Servings: rolls
          Instructions
          1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
          2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
          3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
          4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
          5. Continue with remaining shells, chili and cheese until all have been rolled.
          6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com