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Lunch / Dinner

Black Bean Chili

This Black Bean Chili with ground beef sirloin has deep, rich, flavor from two types of dried chiles, plus added spices. And since this recipe makes only enough for two people, it comes together quickly and without leftovers.

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Ingredients

TOAST:

HEAT:

ADD:

While traditional dry spices are here, the richest and deepest flavor comes from the dried chiles.

Instructions

Toast chiles in a skillet over medium heat until fragrant, 2–3 minutes. Add water, bring to a boil, then remove from heat; let chiles soak 10 minutes. Transfer chile mixture to a food processor and purée.

Heat oil in a large saucepan over medium. Add sirloin and cook until no longer pink, stirring to break up chunks. Stir in onion, bell pepper, garlic, chili powder, cumin, coriander, pepper, and salt. Cover pan and cook until onion and bell pepper soften, 5 minutes.

Add beans, tomatoes, and puréed chile mixture to pan. Bring chili to a boil, cover, reduce heat to medium-low, and simmer 10 minutes. Stir in 2 Tbsp. cilantro.

Top servings of chili with sour cream and additional cilantro.

To intensify the flavors of the dried chiles, toast them in a hot skillet just until fragrant.

To intensify the flavors of the dried chiles, toast them in a hot skillet just until fragrant.

For the smoothest texture in the chili, purée the dried chiles with water in a food processor

For the smoothest texture in the chili, purée the dried chiles with water in a food processor

The fire-roasted tomatoes add subtle, smoky flavor to the chili, as well as natural sweetness.

The fire-roasted tomatoes add subtle, smoky flavor to the chili, as well as natural sweetness.

Nutritional Facts

Tags: Make Ahead, Lunch, Dinner, Gluten Free, Tailgate, Superbowl, Mexican, Cinco De Mayo, New Year'S Eve, Soup

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