Chunky Black Bean Chili

Hearty and delicious cold-weather comfort food that is perfect for a family dinner or casual evening with friends.

2017-01-05 22:01:53

Serves 8

This great-tasting stick-to-the-ribs slow cooker chili is loaded with nutrients. One serving is an excellent source of vitamins A, B6 and B12, folate, phosphorous, magnesium, potassium, iron and zinc and provides a very high amount of dietary fiber. The combination of milder New Mexico and ancho chile peppers gives the stew deep and unique flavor and the fresh chile peppers add brightness as well as heat.

Ingredients

3 cups (750 mL) cooked drained black beans
2 tbsp (30 mL) olive oil
2 lbs (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes and patted dry
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) cracked black peppercorns
1/2 tsp fine sea salt
1 can (28 oz/796 mL) no-salt added tomatoes, with juice
1 1/2 cups (375 mL) beef stock
3 dried ancho chile peppers
2 dried New Mexico chile peppers
4 cups boiling water
1 to 2 fresh jalapeño chile peppers, quartered
Sour cream, optional
Shredded Monterey Jack cheese, optional
Finely chopped red or green onion, optional

Instructions

1. In a skillet, heat oil over medium-high heat. Add beef, in batches, and brown, about 4 minutes per batch. Using a slotted spoon transfer to slow cooker stoneware. Reduce heat to medium.
2. Add onions to pan and cook, stirring, until softened. Add garlic, cumin, peppercorns and salt and cook, stirring, for 1 minute. Add tomatoes with juice and cook, breaking up with the back of a spoon, until desired consistency is achieved. Bring to a boil.
3. Transfer to slow cooker stoneware. Add stock and beans and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is very tender.
4. About an hour before the beef has finished cooking, in a heatproof bowl, soak dried chiles in boiling water for 30 minutes. Drain and discard liquid. Remove stems, pat dry and coarsely chop chiles. In a blender, combine rehydrated chiles and fresh chile, to tatse, with 1/2 cup (125 mL) of cooking liquid from the chili. Puree.
5. Add chili mixture to stoneware. Cover and cook on High for 20 minutes to meld flavours. To serve, ladle into bowls and top with your favorite garnishes.

Notes