Description
This chili is a bold, hearty combination of tender beef and black beans, simmered in a flavorful, spiced broth with smoky chipotle peppers. Perfect for chilly nights or feeding a crowd, this recipe takes traditional chili to the next level with Bobby Flay’s signature seasoning.
Ingredients
Units
Scale
- 1 lb ground beef (lean)
- 2 cans (15 oz each) black beans (or dried, soaked and cooked)
- 2 cans (14.5 oz) fire-roasted tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, diced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- 3 cups beef broth
- Fresh cilantro (for garnish)
Instructions
- Brown the Beef: In a large pot over medium-high heat, add oil and brown the ground beef for 5-7 minutes, breaking it up with a spoon.
- Add Aromatics: Add diced onions, garlic, and jalapeños. Cook for 3-4 minutes until softened.
- Stir in Spices: Add cumin, chili powder, paprika, and cayenne. Stir for 1 minute until fragrant.
- Add Tomatoes & Chipotles: Stir in fire-roasted tomatoes and chopped chipotle peppers. Cook for 5 minutes.
- Simmer: Add beef broth and black beans. Bring to a simmer and cook uncovered for 30-40 minutes.
- Taste & Adjust: Season to taste with salt, pepper, or more cayenne for extra heat.
- Garnish & Serve: Ladle into bowls and garnish with cilantro. Optionally, top with sour cream, shredded cheese, or chopped green onions.
Notes
- For extra heat, add more chipotle peppers or hot sauce.
- Consider adding bell peppers or corn for extra flavor and texture.
- This chili improves with time, so consider making it a day ahead.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 50mg