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Black Bean Chili with Jalapeno

Yields6 Servings

Black Bean Chili with Jalapeno

 2 tbsp olive oil
 1 ¼ lbs boneless beef chuck, trimmed, cut into 3/4" cubes
 1 large onion
 8 large garlic cloves, coarsely chopped
 1 ½ lbs ground beef
 ¼ cup chili powder
 2 tbsp paprika
 1 tbsp jalapeƱo, chopped and seeded
 1 ½ tsp ground cumin
 ¾ tsp ground coriander
 1 cup dry red wine
 14 oz can low-salt chicken broth
 14 oz can beef broth
 ½ cup tomato sauce
 3 tbsp hot chile sauce
 2 tbsp tomato paste
 30 oz canned black beans, rinsed and drained

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.


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 sauce, hot chile sauce and tomato paste; bring to a 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. Stir in black beans and cook until heated through, about 15 minutes. Season chili to taste with salt and pepper.


Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving.

Serve with grated cheddar cheese, dollops of sour cream or chopped green onions if desired.

Nutrition Facts

Servings 0