Black bean chili is feeling the bone broth love. This week: a simple weeknight recipe that’s good to the gut.
Black bean chili is truly a staple all its own. It’s great as is, on top of nachos, eggs, chili-cheese fries, or perched atop a hot dog accompanied by cheese and onions. What you don’t love is trying to find a chili that’s made with real food ingredients, integrity, and doesn’t come in a can. Here’s my take on re-creating the classic Hormel Chili with Beans. I went with black beans instead of kidney but feel free to use whatever beans you prefer, or no beans at all.
Bare Bones Black Bean Chili
- 3 pounds ground Beef
- 2 – 15oz cans Black beans, strained (optional)
- 28 oz can diced Tomatoes
- 2 cups (1 pouch) Bare Bones beef bone broth
- 1 cup minced Onion
- 2 tbsp Chili powder
- 2 tbsp Green chili
- 1 tbsp roasted Garlic
- 1 Jalapeno, cleaned, minced
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Sea salt
- 1 tbsp beef fat or ghee
In a large pan over medium high heat, add fat. Once fat is shimmering, at ground beef and cook until evenly browned, stirring as necessary.
Add onion and a pinch of salt, stir and let cook until onions are translucent.
Add remaining ingredients except for the beans, stir and let come to a simmer.
Reduce heat to medium and let simmer, stirring occasionally, until the liquid has reduced by about half and the chili begins to thicken. Cook to your desired consistency.
Stir in strained black beans. (optional)
Add toppings of your choice – maybe some cheese, sour cream, jalapeños or onions?! (optional)
Serve and enjoy!
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