Black Bean Chili in Spicy Black Bean Sauce
Ingredients
| Ingredient | Quantity |
|---|---|
| canola oil | 1 Tbsp., 2 lbs., 2 Tbsp., 2 tsp., 1 tsp., 1/2 cup, 1/4 cup, 1 cup, 1/4 cup, 1 tablespoon, 2 tablespoons, 1/3 cup, 1 (6 oz.) can, 1 (14.5 oz.) can, 1 Tbsp., 1 (15 oz.)) can, 1 (15.5 oz.) can, 1 (16 oz.) can, 2 cups, 1/4 cup, 1 cup, 2 cups |
| ground chuck | |
| chipotle chili powder | |
| Jeera (or ground cumin) | |
| ground oregano | |
| diced bacon | |
| water | |
| diced yellow onion | |
| diced green bell pepper | |
| thinly sliced garlic | |
| cilantro leaves | |
| spicy black bean chili sauce | |
| tomato paste | |
| fire roasted diced tomatoes | |
| brown sugar | |
| black beans, rinsed | |
| red beans, rinsed | |
| refried black beans | |
| beef stock | |
| Black Box Pinot Noir | |
| prepared guacamole | |
| corn chips |
Directions
Heat 1 tablespoon canola oil over medium-high heat. Add the ground beef to skillet, breaking into small pieces. Season with chipotle chili powder, ground cumin, and oregano. Cook over medium-high heat, stirring constantly, until brown, 4-5 minutes. Drain and set aside.
In a Dutch oven or heavy-bottomed pot, add diced bacon and 1/4 cup water. Cook over medium-low heat until water evaporates, 2-3 minutes. Stir in onion and bell pepper. Cook and stir over medium heat unti vegetables are tender, about 5 minutes. Stir in garlic and cilantro and cook 1 minute longer. Add the ground beef to the pot and blend in the spicy black bean chili sauce. Stir in the tomato paste, fire roasted tomatoes, brown sugar, black and red beans, refried black beans and beef stock. Cook and stir until bubbly. Stir in the Black Box Pinot Noir. Simmer five minutes. To serve, top with guacamole and corn chips.
8 servings