Description
Texas Chili with Black Beans is a rich, thick, and flavorful dish perfect for a hearty dinner. It combines slow-cooked beef with smoky spices and black beans to create a satisfying meal.
Ingredients
Scale
- 500g beef chuck, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 can (400g) crushed tomatoes
- 2 cups beef broth
- 1 can (400g) black beans, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef cubes and brown on all sides. Remove and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
- Stir in the chili powder, smoked paprika, cumin, and oregano. Cook for another minute until the spices are fragrant.
- Return the beef to the pot and add the crushed tomatoes and beef broth. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender.
- Add the black beans and continue to cook for another 15 minutes.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
- For a spicier chili, add a chopped jalapeño pepper with the onions.
- This chili can be made a day ahead and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow-cooked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg