Black Bean Chili

Votes: 1

Time: 8 hours 25 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 288, total fat 18 G., saturated fats 6 G., proteins 15 G., carbohydrates 17 G., fiber 7 G., cholesterol 50 mg, sodium 678 mg, sugar 5 G.

This version of chili con carne, a traditional Tex-Mex dish, is made with both meat and beans. While chefs and cooks from different regions have long debated whether true chili should include beans, one thing is certain: it's delicious either way! If you're in a hurry, you can use canned beans. The dish is thick, rich, moderately spicy, and very flavorful. Serve with sour cream and herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 lb (450 g) dry black beans or three 16 oz (425 g) cans of rinsed black beans
350 g raw spicy Italian sausage, casing removed
450 g of ground beef
2 onions, chopped
5 cloves garlic, chopped
1 jalapeño pepper, seeded and finely chopped
3 tbsp. chili powder
1 tbsp. l. ground cumin
Two cans (800g each) of canned whole tomatoes, coarsely chopped, do not pour out the liquid
1 and 1/4 cups homemade chicken broth or store-bought low-sodium chicken broth
2 tbsp. finely ground corn flour
Sour cream
Chopped green onions
Hot sauce for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: black beans, ground beef, tomatoes, chili seasoning, cumin

Cooking the dish according to the recipe:

If you have dry beans, sort them. Place them in a large bowl and add enough water to completely cover them. Soak overnight. Alternatively, place the beans in a large saucepan with water and bring to a boil over high heat. Once boiling, remove from heat and set aside for 1 hour. Before cooking, remove any floating beans and drain.
Cover the soaked beans with fresh water in a large, heavy-bottomed saucepan. Season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to low. Simmer, covered, until the beans are tender, about 1 hour. Taste and adjust salt and pepper as needed. Set aside.

Heat a large heavy-bottomed saucepan over medium heat. Add the sausage, ground beef, and onion. Cook, stirring frequently, until the meat is no longer pink, 5-7 minutes. Add the garlic and jalapeño and cook until fragrant, 45-60 seconds.
Add chili powder, cumin, tomatoes, and broth. Season with salt and pepper. Bring to a boil over high heat, then reduce heat. Cook, stirring occasionally, until the sauce thickens slightly, about 30 minutes.
Add the cornmeal and black beans and stir. Cook, stirring occasionally, until the chili thickens and the flavors meld, about 15 minutes. Taste and season with salt and pepper. Serve the chili with sour cream, green onions, and hot sauce.

Categories:

recipe / Autumn dishes / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / / Food Network - recipes / Tex-Mex

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