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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: 3
by: T. Reviewed: 10/16/2013
This is a fairly basic chili recipe. Would you truly recommend putting 5 habanero peppers in it, though? Seriously? Habaneros? Five? And as someone has pointed out asked: what size cans of beans and tomatoes? I'd add that fresh tomatoes are better than tinned any ol' day -- romas would be best, but field tomatoes at this time of year are okay too. Yellow (or "golden") romas make for an interesting-looking chili.
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