Sunday, January 20, 2013

Black Bean Chili

It's Sunday, It's 3F outside, It's NFL playoffs, it's the perfect day for chili! 5 years ago I made this black bean soup recipe. It was delicious and with just a few changes it would make an excellent chili.
Black Bean Chili:
1/2 pound bacon, chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
3 cubes of chicken bullion
2 cups of water
1 quart jar of stewed tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 ounce can dice green chili's
1 medium bell pepper, diced
2 (15 1/2-ounce) cans black beans
2 (15 1/2-ounce) cans chili beans
1 (15 1/2-ounce) can kidney beans
1 pound ground beef, cooked
Kosher salt and freshly ground black pepper
1/2 tsp cilantro
juice of 1/2 lime

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the bullion, water, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, chili's, peppers, and beef turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper. Stir cilantro into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with my skillet corn bread.

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