This is one of the very first recipe’s to get my attention when I REALLY wanted to improve any cooking skills I may have thought I had. At the time. Spawned from a salsa recipe given to me by a very good friend, Dave Napolillo, from Sykesville, MD. Also, he’s a rocket scientist. This recipe deserves to be a real boy one day. The protein always changes. I’ve made this with chicken, sliced beef, smoked venison, ground bison, etc.
Black Bean Chili
08:00
02:00
06:00
High cal 638kcal
High fat 35g
High sat-fat 11g
High chol 90mg
High sodium 1091mg
carbs 49g
Serving size 334g Calories from fat 319kcal Fiber 13g Protein 34g Sugar 8g
Ingredients
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5 15oz cans black beans
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5 15oz cans diced tomatoes
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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1 large white onion, chopped (maybe 2)
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1 cup (~8) jalapenos, seeded, chopped
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1 cup (~10) serrano chilis, seeded, chopped
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1 lb lean ground beef
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1 lb hot sausage
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5 hot italian or andouille sausage, 1/4“ thick slices, halved
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1 cup fresh cilantro, chopped fine
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5 garlic cloves, pressed
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1 tsp salt
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1 tbsp coarse ground black pepper
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1/4 cup chili powder
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1 tsp red pepper (cayenne)
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1 tbsp oregano, fresh, chopped fine
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1 tbsp smoked cumin
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2 6oz cans tomato paste (1 reserve)
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1/4 cup extra virgin olive oil
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3 bay leaves
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optional: favorite hot sauce, habaneros, 2 tbsp sweet baking chocolate
Directions
- brown sausages, hamburger, and ground sausage, drain and reserve
- sautee onion, bell peppers, garlic in meat & sausage grease, transfer to the crock pot
- roast or sautee the jalapenos and chilis for a bit and add to the pot
- add beans and tomatoes, reserve 2 cans of beans and crush in a bowl to make a coarse paste
- heat all ingredients through on med-high for 20 minutes, stirring, reduce to low
- add spices and herbs, cover and simmer 4 hours, stirring occasionally
- check and season to taste, simmer 1 hour, add tomato paste to thicken
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