When summer wanes and the air starts to cool off we all start thinking about “comfort food” on the patio. I’m sure you would agree that a bowl of hearty chili ranks near the top of the list. And the nice thing about chili is that it can be so diverse depending on personal taste, available/regional ingredients, or even an heirloom recipe handed down generation to generation.
If you’re like me you like tasty food that’s easy to make. And if you like yummy chili ready to eat in about 40 minutes, you’ll like Randy’s Eat Shop Black Bean Chili. Keep reading and get ready.
Black Bean Chili
- 1 – 2 Tbsp canola oil
- 1 lb ground sweet Italian sausage or ground pork
- 1 – 2 sweet onions, diced
- 3 – 4 garlic cloves, minced
- 3 cans black beans, 15 oz, undrained
- 1 can tomatoes, diced, 28 oz, undrained
- 2 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 Tbsp dried basil leaves
- 1 tsp cumin
- 2 tsp Randy’s Eat Shop Smoked Paprika Spice
- 1 tsp garlic powder
- 1 tsp salt
- 1 Tbsp balsamic vinegar
- 1 chipotle chile, diced (add another couple if you want more kick)
- 1 can chopped green chilis, 7 oz
Do this:
Spices
Collect all of the dry spices into one small bowl.
Meat
Heat the oil in a dutch oven or heavy pot over medium heat. Add the ground sweet Italian sausage and break up the meat with a spatula. Cook until all of the meat is no longer pink. With a slotted spoon remove the meat from the dutch oven to a bowl. Leave the oil in the pot.
Vegetables and Spices
Add more oil if necessary. Cook onion and garlic in dutch oven until onions are soft. Stir often to prevent the garlic from burning (it will turn bitter). Stir in dry spices to let their flavors and aromas open up. Add the chipotle chili (this will give it a bit of a kick). Saute for a minute or so.
Finish the Chili
Add in the cooked meat, black beans, tomatoes, green chilis, and balsamic vinegar. Stir to mix well. Turn the heat to simmer. Cover and simmer for 15 to 20 minutes. Salt and pepper to taste.
Serve with a dollop of sour cream and a piece of cornbread. If you make your own cornbread and you’ve never added a can of creamed corn to your mix, check out this cornbread recipe and see what you think.
It Only Gets Better
Doesn’t chili only get better day after day — great on the first day but better on the third? And when it gets down to the last cup there’s only one best way to finish it off . . . chili dogs and beer!
So mix up a double batch of black bean chili and bake a pan of cornbread. Then invite your friends and family over for a little fall/winter entertaining on the patio. Fire up your propane patio heater, throw another log on the fire in your fire pit, and start mixing hot toddys to compliment every bowl of black bean chili that’s dished out.
And always remember: every day is Friday on the patio!
Black Bean Chili FAQs
Are black beans healthy?
The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful.
Are black beans good in chili?
Yes! Black beans are a great source of protein and fiber, and they add a delicious flavor to chili.
Do you drain black beans for chili?
The liquid in good canned beans is just the water and salt the beans were cooked in filled with delicious bean flavor. And this liquid is a great thickener
Should I add liquid to chili?
It depends on personal preference. Some people like a thinner chili, like soup. If so, you can add some vegetable broth or red wine to thin it out. Others like it thick and hearty. The liquid from the beans and tomatoes is enough for them. What do you like?
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or let us know what we missed and can add to this post. Did you make the chili? Was it as easy as we said it was? Did it add to your winter patio experience? Did you modify the recipe? How so? Did you bake the cornbread? Please include a photo so we can see how delicious your chili looks.
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I am not a cook by any stretch of the imagination. However, I recall seeing this recipe when it was first posted and I knew I wanted to give it a try. With the cooler weather approaching, I wanted to give this a try. I have put the ingredients on my current shopping list to give it a try.
Marlene: I’m glad the Black Bean Chili recipe peaked your interest. Yes, with the Autumn weather fast approaching these types of meals will be very desirable. And you might as well know, this is one of those cold weather foods that get better as every day passes. It will be very tasty on the first day and fabulous on the third day! When you give it a try, please post your reaction and a photo of how your yummy chili looks. Happy eating!