Description
Bobby Flay’s beef and black bean chili delivers a powerhouse of southwestern comfort with robust spices and hearty ingredients. Rich layers of tender beef, smoky chilies, and creamy black beans will satisfy deeper cravings for authentic, soul-warming cuisine.
Ingredients
Scale
Meats and Proteins:
- 2 pounds beef chuck, cut into 1/2-inch cubes
- 2 cups black beans, cooked or canned, rinsed and drained
Spices and Seasonings:
- 3 tablespoons ancho chili powder
- 1 tablespoon pasilla chili powder
- 1 tablespoon ground cumin
- 1 tablespoon chipotle pepper puree
- 1 tablespoon honey
- 3 tablespoons salt
- 2 tablespoons freshly ground black pepper
Vegetables and Liquids:
- 1 large red onion, finely diced
- 4 cloves garlic, finely chopped
- 1/4 cup olive oil
- 1 bottle dark beer
- 5 cups chicken stock or low-sodium broth
- 1 (16-ounce) can chopped tomatoes, drained and pureed
- 2 tablespoons fresh lime juice
Instructions
- Prep the protein by seasoning beef cubes generously with salt and pepper, creating a flavorful exterior for intense taste development.
- Establish a robust flavor foundation in a Dutch oven by searing the seasoned beef over high heat until deeply caramelized, developing rich brown edges and creating concentrated meat flavors.
- Remove browned beef and utilize the residual fat to sauté diced onions until translucent, releasing their natural sweetness and creating a aromatic base.
- Introduce minced garlic and ground spices, allowing them to bloom and intensify their complex flavor profiles through gentle toasting.
- Deglaze the cooking vessel with dark beer, expertly scraping accumulated flavor fragments from the bottom, concentrating the preliminary sauce’s depth.
- Reunite the seared beef with the fragrant mixture, incorporating chicken stock, pureed tomatoes, smoky chipotle pepper puree, and a touch of honey for balanced sweetness.
- Reduce heat and allow the chili to gently simmer, enabling ingredients to meld and tenderize the meat through slow, patient cooking.
- Incorporate black beans during the final cooking stage, providing textural contrast and additional protein dimension.
- Finalize the chili by brightening the robust flavors with fresh lime juice, then meticulously adjust seasoning to achieve a harmonious taste profile.
Notes
- Perfectly Sear Meat: Pat beef cubes dry before searing to achieve a deep golden-brown crust that locks in rich, intense flavors and prevents steaming.
- Spice Layering Technique: Toast spices briefly to awaken their complex aromatics, creating a deeper, more nuanced flavor profile throughout the chili.
- Bean Texture Tip: Rinse canned black beans thoroughly to reduce sodium and prevent a mushy consistency, ensuring a firm, distinct bean texture.
- Diet Adaptability: Swap beef with turkey or plant-based protein for a lighter version, keeping the robust spice blend intact for vegetarian or health-conscious alternatives.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 90 mg