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Beef and Black Bean Chili

Contributed By: Astrid | See all of Astrid's recipes
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Rating: 4   Reviews: 7 See Reviews
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Active Time:  1 Hour
Total Time:  4 Hours
  4 servings
This chili has won two cook-offs, first place and second place.
2 tbsp oil
2 onions, chopped
5 cloves garlic, chopped
5 hot peppers, chopped (jalapeno and habanero are best)
2 stalks celery, chopped
1 lb stew beef, cut in 1/2' cubes
1 28-oz can chopped tomatoes
2 15-oz cans black beans
1 tbsp chili powder
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne
1 tbsp celery seed
Beef and Black Bean Chili Recipe at
Fry vegetables in oil until browned. Add meat and cook, stirring. When meat is cooked, add tomatoes and spices and simmer for about 2 hours, adding water if it gets too dry. Add the beans (with liquid) and simmer another 45 minutes, or until thickened.

Date Added: 08/30/2010
Spotlight Recipe Review See all 7 reviews »

Rating: 4
by: Patricia, NY Reviewed: 10/15/2013
Pretty darn good chili
Ok, for the poster who asked for the bean can size, it would be a 14 oz can. Drain and rinse the beans first. I like this recipe, although I added beer instead of water or stock (if needed, I did). I prefer ancho chili powder to regular chili powder and after adding the jalapenos, I didn't need any cayenne. Pasilla chilies, either whole or ground, add a nice deep rich flavor as well.
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