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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: 5
by: Joann Reviewed: 10/20/2013
I made this last night for dinner and it was spicey good. For those who worry over quantities, I used 2 19oz. cans of black beans, and a quart of tomatoes. In the recipe it states "add water if too dry" I added a bottle of beer instead, WAY MORE FUN. I used 3 habanero peppers and cleaned out the seeds of all except one half. I also added 1/2 pound of small cooked sausage meatballs 1/2 an hour before I added the beans. Served with Italian focaccia cut into 2" wide strips. I'll make this again.
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