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Black Bean Chili Con Carne

Ground beef and black beans in a spiced tomato-based stew with garlic, onion and poblano pepper. Topped with cheddar cheese, sour cream and fresh cilantro.
Difficulty: Easy
Time: 35-40 Minutes
This dish is Gluten-Free

Chili powder is typically a blend of dried and ground chili pepper with the addition of other spices which can include cumin, oregano, garlic powder and sometimes salt. Con carne is Spanish for “with meat” and in chili that meat is often ground beef.

Ingredients
Garlic
Black beans
Whole Peeled Tomatoes
Cilantro
Poblano pepper
Beef broth base
Chili spice blend
Sharp cheddar cheese
Grass Run Farms Ground Beef
Featured Ingredient Partners:
Ground Beef: Grass Run Farms - Dorchester, IA

Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Stew Small browned pieces of meat covered completely with a liquid and cooked slowly.

What you need

Medium or large pot

Cooking Instructions

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Rinse and dry produce. Remove cilantro from stems and chop. Remove stem and seeds from the poblano and dice. Mince the garlic. Open the black beans, rinse and drain. Open the tomatoes and empty into a bowl with the juice. Grate the cheddar cheese. Mix the beef broth base with 1 cup of water until dissolved.

Step 2: SAUTÉ THE VEGETABLES

In a large pot on medium heat add 1 Tbsp of oil. When hot add the yellow onion, garlic, and poblano sauté for 6-8 minutes until soft and fragrant.

Step 3: BROWN THE BEEF

In the same pot with the vegetables add the ground beef and spice blend and cook for 6 minutes until browned. Use a wooden spoon to break the ground beef apart as it cooks.

Step 4: SIMMER THE CHILI

Add the whole peeled tomatoes, black beans and the beef broth. Bring to a boil, reduce to a simmer and cook for 5-6 minutes.

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Step 5: FINISH THE CHILI

When done remove from the heat and stir in the half of the cilantro and half of the shredded cheddar cheese and mix well. Season with a pinch of salt and pepper to taste.

Step 6: PLATE YOUR DISH

Divide the chili between two bowls and garnish each bowl with the remaining cilantro, cheddar cheese, and a dollop of sour cream.