The cold November winds outside welcome a hot bowl of this Black and Red Bean Chili today. It is a wholesome and hearty meal with all fresh ingredients and a homemade spice blend. When you take the extra step to cook from scratch you are rewarded with great taste and satisfied customers around your dinner table. Serve this chili with crackers or chunks of crusty bread, load it with shredded cheese, and dig in.
I have used home-baked beans and fresh tomatoes in this recipe
Brown the ground beef with onions in a large stockpot, then add your chili spices
Prepare the fresh vegetables and add to the stockpot
Add the cooked beans and beef broth and simmer for 1 1/2 hours
- 1 pound lean ground beef (please see notes for the vegetarian chili)
- 2 medium yellow onions, chopped in food processor
- 2 TBSP olive oil
- 2 tsp kosher salt, divided
- ¼ tsp freshly cracked black pepper
- 3 TBSP tomato paste
- 2 tsp smoked paprika
- 2 tsp dried oregano leaves, crushed
- 1 tsp dried basil leaves, crushed
- 2 tsp ground cumin
- 1 tsp ancho chile pepper powder
- ¼ tsp chipotle chile pepper powder
- 1 cup low-sodium beef broth (or vegetable stock)
- 2 cups cooked black beans (or one 15-ounce can of black beans drained and rinsed)
- 2 cups cooked red beans (or one 15-ounce can of red beans drained and rinsed)
- 2 pounds ripe tomatoes, chopped in food processor (or two 15-ounce cans of diced tomatoes)
- 6 garlic cloves, minced in food processor
- ½ large red bell pepper, diced
- ½ large yellow bell pepper, diced
- Shredded Colby or cheddar cheese
- Chopped fresh cilantro
- Sour cream
- Sliced scallions
- Peel and cut the onions in 8 pieces. Add to the food processor and press on/off switch 2-3 times until chopped small. Divide in half.
- Add half of the chopped onions, 2 TBSP olive oil, ground beef, 1 tsp of the kosher salt, and freshly cracked black pepper to a 6-Qt stockpot.
- Saute over medium heat until onions are tender and the ground beef is no longer pink.
- Add the tomato paste, 1 tsp kosher salt, dried herbs, and spices. Stir to combine and saute for 5 minutes.
- To mince the garlic try this quick tip: Peel the cloves and with the food processor running drop one at a time through the feed chute until all the cloves are minced.
- Cut the tomatoes in big chunks and process by pressing the on/off switch 3-4 times.
- Add the chopped tomatoes, minced garlic, the remaining chopped onions, and the rest of the ingredients to the stockpot. Bring it to a boil. Reduce the heat to medium low, cover the pot and simmer for 1 ½ hours. Adjust salt to taste. Add more water as needed.
- For a thicker chili cook without a cover in the last 30 minutes of cooking.
- Serve with all, or your choice, of toppings: Shredded Colby or cheddar cheese, chopped fresh cilantro, sour cream, and sliced scallions.
For the vegetarian version of this chili substitute 2 extra cups of cooked beans for the ground beef and 1 cup of vegetable stock for the beef broth.