Spicy Beef and Black Bean Chili
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
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.
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.