Pete’S Unusual Black Bean Chili

This hearty black bean chili is a departure from the ordinary, offering a deep, smoky, and slightly sweet flavor profile thanks to the addition of cocoa powder, molasses, and smoke flavoring. The combination of lean ground chuck and dried black beans creates a thick, satisfying texture that improves with time. Aromatics like cumin, cinnamon, and nutmeg provide warm undertones, while fresh ginger and garlic add a bright kick. Perfect for cold evenings, this dish is best served with cornbread and tastes even better the next day as the flavors meld together.

Cooking Method: Steaming, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 798

Description

This hearty black bean chili is a departure from the ordinary, offering a deep, smoky, and slightly sweet flavor profile thanks to the addition of cocoa powder, molasses, and smoke flavoring. The combination of lean ground chuck and dried black beans creates a thick, satisfying texture that improves with time. Aromatics like cumin, cinnamon, and nutmeg provide warm undertones, while fresh ginger and garlic add a bright kick. Perfect for cold evenings, this dish is best served with cornbread and tastes even better the next day as the flavors meld together.

Ingredients

Black Beans, dried
Green Pepper, chopped
Olive Oil
Ground Cumin
Ground Cinnamon
Garlic Cloves, minced
Fresh Ginger, grated
"Squeet" Smoke Flavoring
Can, Crushed Tomatoes
Cayenne Pepper, to taste
Lean Ground Chuck
Medium Onions, chopped
Paprika
Ground Nutmeg
Oregano
Molasses
Cocoa Powder
Can, Tomato Sauce
Tomato Paste, small
Chicken Stock

Directions

1
Rinse 2 cups of dried black beans thoroughly. Place beans in a pressure cooker with at least 4 cups of water. Seal the cooker and heat until steam begins to release. Reduce heat to medium-low and cook for 45 minutes. Release pressure carefully, drain the beans, and set aside.
2
In a large pot, brown the lean ground chuck over medium-high heat. Drain off any excess fat. Remove the browned meat from the pot and set aside.
3
In a separate skillet, heat olive oil over medium heat. Add chopped onions, minced garlic, and chopped green pepper. Sauté until softened and fragrant, about 5-7 minutes.
4
Return the browned meat to the large pot. Add the sautéed vegetables, cooked black beans, crushed tomatoes, tomato sauce, tomato paste, and chicken stock.
5
Stir in ground cumin, ground cinnamon, paprika, ground nutmeg, oregano, grated fresh ginger, cocoa powder, molasses, smoke flavoring, and cayenne pepper to taste.
6
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
7
Uncover and simmer for an additional 30 minutes if the chili is too thin, allowing it to reduce to your desired consistency. Adjust seasoning with salt and pepper if needed before serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 798kcal

% Daily Value *
Total Fat 80.0g124%
Saturated Fat 6.4g32%
Cholesterol 19.8mg7%
Sodium 102.3mg5%
Total Carbohydrate 16.2g6%
Dietary Fiber 4.2g17%
Sugars 3.3g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, bean, beans, black, cayenne, chicken, chili, chopped, chuck, cinnamon, cloves, cocoa, crushed, cumin, dried, flavoring, fresh, garlic, ginger, grated

Read it online: https://www.chefs-mate.com/recipe/petes-unusual-black-bean-chili/