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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 432.3
  • Total Fat: 19.5 g
  • Cholesterol: 63.8 mg
  • Sodium: 678.8 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 13.5 g
  • Protein: 27.1 g

View full nutritional breakdown of Spicy Beef and Black Bean Chili calories by ingredient
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Spicy Beef and Black Bean Chili

Submitted by: ZINASP1
Spicy Beef and Black Bean Chili

Introduction

My chili is a work in progress...trying to find the right combination of flavors to impart delight to my tastebuds. Here's my work so far! My chili is a work in progress...trying to find the right combination of flavors to impart delight to my tastebuds. Here's my work so far!
Number of Servings: 4

Ingredients

    3/4 lb. extra-lean ground beef
    3/4 cup diced onion (about 3 1/2 oz./110g)
    1 Tbsp. cumin seed (not powder)
    1 tsp. oregano
    1 bay leaf
    1 (14.5 oz.) can whole tomatoes in juice, undrained
    1 (15 oz.) can black beans, rinsed and drained
    1 1/2 Tbsp. tomato paste
    1 cup water
    1 Tbsp. chili powder
    2 tsp. paprika
    1/2 tsp. crushed red pepper flakes
    Kosher salt, to taste (about 1/2 tsp.)
    Black pepper, to taste (about 1/4 tsp.)


    Choice of:
    Shredded cheddar, lit. sour cream, green onions and cilantro, optional for garnish (not included in nurtiritional information)

Directions

In a 3-qt. saucepot, lightly brown the ground beef until crumbly. Drain and return to pot. Add the diced onions; cook and stir under moderate heat for a few minutes until the onions look translucent, about 5 minutes.

Add the cumin seed, oregano, bay leaf. Continue cooking on medium-low for another minute.

Now add the undrained tomatoes, crushing them with a spoon, the beans, tomato paste, water, chili powder, paprika, crushed red pepper flakes, Worcestershire sauce and seasoned salt.

Bring to a boil, lower heat to a simmer and cook for at least 30 to 60 minutes (the more the better),stirring occasionally.

Taste for seasoning and add salt and pepper to taste. Makes 4 (1 cup) servings

Note: I like to cook it the day before. Cool, cover and refrigerate to allow the flavors to blend. Reheat and enjoy the next day.

Number of Servings: 4

Recipe submitted by SparkPeople user ZINASP1.






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