Chili Con Carne with Black Beans
This Chili Con Carne with Black Beans is a hearty, flavorful meal that combines savory ground beef with black beans, onions, garlic, and a blend of spices. Dark beer and a touch of mole paste add depth and richness, while slow simmering develops a thick, satisfying texture. Serve with your favorite toppings for a customizable, comforting bowl.
Recipe - Welcome
Chili Con Carne with Black Beans
Prep Time45 Minutes
Servings8
Cook Time60 Minutes
Ingredients
3 lbs (85/15) ground beef
1 large yellow onion, finely diced
1 jalapeño, seeded and finely chopped
6 cloves garlic, finely chopped
2 tsp ground cumin
1/4 cup mole paste
1 (12 oz) bottle dark beer
1 (15 oz) can crushed tomatoes
4 cups beef stock
1 tsp salt
2 Tbs chili powder
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp black pepper
3 (15 oz) cans black beans, rinsed and drained
cilantro, Fritos corn chips, sour cream, diced red onions, sliced jalapeños, shredded cheese and chopped green onions (for serving)
Directions
- Heat a large Dutch oven over medium heat. Cook the ground beef, onions and jalapeños (breaking up the meat) until browned and most of the liquid has evaporated. Stir in the garlic and cumin. Add the mole paste. Cook for about 2 minutes to caramelize. Pour in the beer, scraping the bottom of the pan to deglaze. Add the crushed tomatoes, beef stock, salt, chili powder, oregano, paprika and black pepper. Bring to a simmer, partially covered. Cook for 45 minutes to 1 hour, stirring occasionally and adding more beef stock as needed. Gently stir in the black beans. Simmer for 10 more minutes without mashing. Serve the chili while hot with toppings on the side as desired.
Tip: Substitute your favorite chili seasoning by simply skipping the chili powder, oregano, paprika and black pepper.
Nutritional Information
Per Serving (1 1/2 cups, not including toppings): Calories: 560, Fat: 28 g (10 g Saturated Fat), Cholesterol: 115 mg, Sodium: 1,460 mg, Carbohydrates: 34 g, Fiber: 10 g, Protein: 41 g.
45 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Directions
- Heat a large Dutch oven over medium heat. Cook the ground beef, onions and jalapeños (breaking up the meat) until browned and most of the liquid has evaporated. Stir in the garlic and cumin. Add the mole paste. Cook for about 2 minutes to caramelize. Pour in the beer, scraping the bottom of the pan to deglaze. Add the crushed tomatoes, beef stock, salt, chili powder, oregano, paprika and black pepper. Bring to a simmer, partially covered. Cook for 45 minutes to 1 hour, stirring occasionally and adding more beef stock as needed. Gently stir in the black beans. Simmer for 10 more minutes without mashing. Serve the chili while hot with toppings on the side as desired.
Tip: Substitute your favorite chili seasoning by simply skipping the chili powder, oregano, paprika and black pepper.