Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Black Bean and Beef Chili
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- Level: Easy
- Total: 4 hr
- Active: 30 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 729
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 16 g
- Sugar
- 24 g
- Protein
- 55 g
- Cholesterol
- 134 mg
- Sodium
- 1325 mg
This beef and bean chili has a secret ingredient that adds both a little sweetness and tang: dried cherries!
- Level: Easy
- Total: 4 hr
- Active: 30 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 729
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 16 g
- Sugar
- 24 g
- Protein
- 55 g
- Cholesterol
- 134 mg
- Sodium
- 1325 mg
Ingredients
Directions
- Bring 1 cup water to a boil and pour over the dried cherries in a small bowl. Steep the cherries until plump and soft, about 20 minutes. Puree the water, cherries and tomatoes in a blender and reserve.
- Sprinkle the beef cubes with salt and pepper. Heat the oil a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef, in two batches, stirring occasionally, until browned, about 7 minutes per batch. Remove the beef to a plate.
- Reduce the heat to medium, add the onions and peppers and cook, stirring, until the vegetables begin to soften, about 3 minutes. Add the chili powder and oregano, stirring until fragrant, about 30 seconds. Pour in the tomato-cherry sauce, the soy sauce, chipotle and 2 cups water. Return the beef to the pot and simmer the chili until the meat is tender, about 3 1/2 hours, adding water if necessary to keep the beef submerged.
- Add the black beans and bean liquid to the chili during the last 30 minutes of cooking. Serve with rice and sprinkle with Cheddar.
