Black Bean Chili With Jalapeno Recipe

Name: Black Bean Chili With Jalapeno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 TBL olive oil; 1 1/2 lbs boneless beef chuck, trimmed, cut into 3/4 inch cubes; 1 large onion; 8 large garlic cloves, coarsely chopped; 1 1/2 lbs ground beef; 1/4 CUP chili powder; 2 TBL paprika; 1 TBL chopped, seeded jalapeno chile (I added 6); 1 1/2 tsp ground cumin; 3/4 tsp ground coriander; 1 cup dry red wine; 1 14 ounce can low-salt chicken broth; 1 14 ounce can beef broth; 1/2 cup tomato sauce; 3 TBL hot chile sauce (such as sriracha); 2 TBL tomato paste; 2 15 ounce cans black beans, drained

Servings: persons

2 TBL olive oil
1 1/2 lbs boneless beef chuck, trimmed, cut into 3/4 inch cubes
1 large onion
8 large garlic cloves, coarsely chopped
1 1/2 lbs ground beef
1/4 CUP chili powder
2 TBL paprika
1 TBL chopped, seeded jalapeno chile (I added 6)
1 1/2 tsp ground cumin
3/4 tsp ground coriander
1 cup dry red wine
1 14 ounce can low-salt chicken broth
1 14 ounce can beef broth
1/2 cup tomato sauce
3 TBL hot chile sauce (such as sriracha)
2 TBL tomato paste
2 15 ounce cans black beans, drained

1
Heat oil in heavy large pot over medium=high heat. Sprinkle beef cubes with salt and pepper. Saute until browned on all sides, about 8 minutes. Using slotted spoon, transfer meat to medium bowl.
2
Add onion and garlic to same pot. Reduce heat to medium and saute until tender, about 5 minutes. Add ground beef and saute until cooked through and almost all liquid has evaporated, about 15 minutes. Mix in chili powder, paprika, jalapeno, cumin, and coriander. Add wine and simmer until almost all liquid evaporates, stirring occasionally, about 3 minutes. Add chicken broth, beef broth, tomato paste;bring to boil. Return beef cubes to pot. Reduce heat to medium low and simmer uncovered until beef cubes are tender and liquid thickens, about 45 minutes.
3
Stir in black beans and cook until heated through, about 15 minutes. Season chile to taste with salt and pepper. (can be made 1 day ahead)

1878

kcal

Calories

121

Fat

112

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 TBL olive oil, 1 1/2 lbs boneless beef chuck, trimmed, cut into 3/4 inch cubes, 1 large onion, 8 large garlic cloves, coarsely chopped, and more.

Yes, Black Bean Chili With Jalapeno falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Chili With Jalapeno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions