Chili Recipe: Cowboy Beef and Black Bean Chili (2024)

Do you have lots of family coming into town for the holidays? Need some crowd pleasing recipes that will stretch and feed many? This Texas Beef Council recipe, Cowboy Beef and Black Bean Chili, is amazing!

What I love about this chili is that you can certainly adjust some of the ingredients to change the level of heat.

I also love to strain the leftovers of some soups and chilis and use them for tacos, burritos, nachos or tostadas. Cook once, serve twice.

Don’t let the ingredient list overwhelm you. The spices are a common selection that you likely have on hand. Here is my adapted version of the recipe.

Ingredients:

• 1 lb. lean ground beef
• medium onion, chopped
• 2 T minced garlic
• 1 medium yellow bell pepper, chopped
• 1 large jalapeno pepper, seeded, finely chopped (adjust according to desired spice)
• 1/4 cup chili powder
• 1 T ground cumin
• 1 t dried oregano
• 1 t dried thyme leaves
• couple shakes red pepper flakes
• 1 can (28 oz.) crushed tomatoes, undrained
• 1 can (14-1/2 oz.) chili-seasoned or zesty-style diced tomatoes, undrained
• 1 large container ready-to-serve beef broth (I used a 28 oz carton)
• 12 oz. dark beer
• 1/3 cup tomato paste
• 1 T honey
• 2 cans (15 oz. each) black beans, rinsed, drained

In a pot over medium heat, brown the hamburger meat with onions and garlic.

Do not run to the store over the forgotten dark beer and leave your husband in charge.

If you do, you will come home to burnt hamburger meat and a conversation that goes something like this.

Him: Um, your meat burned.

Me: Um, you were coherent when I left and said the meat is on low I am running to the store.

Him: It wasn’t on low.

Me: :/

Him: I added water to it.

Me: Well, who can tell the difference in burnt meat and black beans? Carry on.

(Pick out the really burnt pieces.)

Add the chopped yellow bell pepper and jalapeno.

Cook on low until the bell pepper is tender.

Add the spices.

Stir well and combine.

Add the beef broth, dark beer, crushed tomato, diced tomatoes, honey and tomato paste.

Stir to combine and cover.

Simmer for 45 minutes.

Add the drained beans.

Stir and cook for another 15-20 minutes.

Scoop it up in bowls and serve.

I topped each bowl with cheese and sour cream for those who like it.

The sour cream really helped take any heat out of the chili that was there.

Yum!

How do you like your chili? Beans, no beans, no meat? I want to know!

I love more beans and less meat.

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