Friday, July 15, 2011

Black Bean Chili

This chili is by far my favorite chili recipe. I know, I know, you are reading this thinking, really, it's July. Can we please save the chili for December? Right? WRONG!
Last night we altered this recipe a little (omitted the water to thicken it up a bit) and used it as the base for tacos. They were delicious and it was fun to try this a few different ways.

Onto the goods...

  • 1/2 pound ground beef

  • 1 small yellow onion, diced

  • 2 cloves garlic

  • 3 cups cooked black beans

  • 1 Roma tomato, diced

  • 1-15 ounce can tomato sauce

  • 1 cup water

  • 1 tablespoon molasses(if you don't have molasses you can use DARK Karo syrup)

  • 1 tablespoon chili powder

  • Salt to taste

In a large saucepan over medium heat brown the ground beef. Add onions and garlic, cook until onions are tender. Add beans, tomato, tomato sauce, and water. Stir together well. Bring to a low boil. Add molasses and chili powder. Reduce heat and simmer uncovered, stirring uncovered until chili is thick. Add salt to taste. Garnish with grated cheddar cheese, if desired. Serve hot. This is very good with warm flat bread.

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