Meaty Black Bean Chili

Meaty Black Bean Chili

Meaty Black Bean Chili

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

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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      Jalapeño Rings with Cumin Dip

      Jalapeño Rings with Cumin Dip

      Looking for a spicy snack to heat up your New Year’s Eve party?  Jalapeño Rings with Cumin Dip are not fancy schmancy but for your casual gathering of friends bringing in the new year they are perfect.  Crispy and spicy, cooled off with a good dunk in cumin dip, the plate will be empty before you’re serving the second round of drinks.

      It’s easy to prep the jalapeño rings and dip earlier in the day but it’s a must to make when guests have arrived, fresh, hot and crispy from the oil.  They only take a couple minutes per side to cook and less time to be devoured.  A few fingers all gooey with batter is well worth the little bit of mess.  I like to dump all the rings in the batter bowl and give a good stir to coat well, then it’s just a matter of fishing out the rings and placing gently into the hot oil.  Flip after a couple of minutes to get golden perfection on both sides, then let drain briefly on a paper towel line plate.  Stack high with cumin dip on the side and pass around.

      I find using plastic gloves to prep the jalapeño rings helps to avoid irritated hands and/or  accidentally touching your eyes with juice from the jalapeño.  Pushing out the center seeds is optional but recommended as more seeds means more heat.  Without the seeds it’s a nice spicy heat that doesn’t leave your mouth feeling like it’s on fire.

      I love these Jalapeño Rings with Cumin Dip because guests love to linger and chat over the plate as they dip and munch away.  So although this party snack is not elaborate with expensive ingredients or days of labour, it is a dish that brings people together.

      Recipe Source:  Compelled To Cook

       

      Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
      Jalapeño Rings with Cumin Dip
      Print Recipe
      Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
        Servings
        4 people
        Servings
        4 people
        Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
        Jalapeño Rings with Cumin Dip
        Print Recipe
        Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Cumin Dip
          Jalapeño Rings
          Servings: people
          Instructions
          Cumin Dip
          1. In a small bowl whisk together all ingredients and allow to chill for at least 1 hour to allow flavours to meld.
          Jalapeño Rings
          1. Wash and dry jalapeño peppers. Slice each pepper into 1/4" rings. Cut or push out center seeds if desired. Set aside.
          2. Preheat deep fryer or add 2-3 inches of canola oil to a heavy dutch oven or pot. Using a thermometer, heat oil to 350℉. Whisk together flour, baking powder and salt. Add milk and whisk until smooth. Stir in all the jalapeño rings until coated with batter.
          3. When oil is hot, using your fingers fish out several rings and drop into oil. Only add enough rings to form a single layer on the oil. Fry until underside is beginning to brown, 2-3 minutes. Flip rings over and continue to cook for an additional 2-3 minutes until golden. Remove from oil using a slotted spatula or spoon and allow to drain on a paper towel lined plate. Repeat with remaining rings and serve immediately with cumin dip.