Black Bean Chili in Spicy Black Bean Sauce

"Sometimes all it takes is a unique mix of ingredients to elevate a dish to the next level. It is hard to beat the depth and complexity of flavor that spicy black bean chili sauce brings, along with smokey chipotle, bacon and toasted cumin. I added creamy refried beans and Black Box Pinot Noir to complete the taste profile. Bonus: this recipe is ready in one hour or less."

Prep Time

15 minutes

Cook Time

45 minutes

Paired With

Main Protein



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
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


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