The weather outside is frightful … across most of the country! Low temperatures, rain and snow are the perfect reason for cookin’ up a big pot of hearty chili. Chili is a favorite here at our house and the weather doesn’t need to be cold to enjoy it … pretty good in warm weather, too! Warm or cold outside … this recipe is simply the best and The Easiest Beef & Black Bean Chili to prepare for your family. My chili is made with extra lean ground beef, but ground turkey could be substituted. Canned beans and prepared salsa make this recipe go together easily and cook quickly.
I like my bowl of chili loaded … shredded cheddar cheese, diced raw onions and a hand full of Frito corn chips for dippin’!
My boys liked to put their Fritos under their chili … hubby skips the corn chips and likes it with saltines. Son #3 loves a dollop of sour cream on top, too! A pan of cornbread is loved by all! No matter how you garnish it or what you have along side, a hearty bowl of chili is the perfect choice to warm you up after playing in the snow or shoveling it!
Are you making snow angels, while I am watering my dry yard? Southern California seems to be the only warm spot in the U.S.A. … my apple and apricot trees are in full bloom! I’m confused … did that ground-hog see his shadow a few weeks ago? The kumquat, tangerine and lemon trees are loaded with fruit and need to be picked. Since we haven’t had much of a winter and our source of water come from the snow pack …wonder what kind of water restrictions will be announced for this year and how it will affect our garden!
This recipe was given to me by a friend, who got it from a friend, etc. … don’t know the origins of it and I’ve made a few changes over the years. Since it only contains five ingredients, I believe that this really is the easiest and pretty darn quick chili recipe out there! This recipe serves about eight adults. Leftover chili freezes beautifully or cut the recipe in half to suit your needs.
The Easiest Beef and Black Bean Chili
- 2 pounds extra lean ground beef (I use 4% fat)
- 2-3 tablespoons chili powder
- 2 – 15 ounce cans of tomato sauce
- 4 – 15 ounce cans of black beans, divided
- 1 – 24 ounce container salsa (I use Rojo’s – Medium, found in the refrigerated section)(2-1/2 to 3 cups)
- Use a large pot (6 quart dutch oven) and cook meat until browned and crumbled, drain if necessary. Add 1/4 cup water to deglaze pan and scrap up all of those little brown bits (that’s where the flavor is 🙂 ).
- Add tomato sauce, salsa and 2 can black beans (undrained), stir well. Continue cooking on medium-high heat.
- Drain the liquid from the remaining 2 cans of beans. Pour beans into a flat bowl and mash (I use a potato masher), then add to the pot of chili, stir well. The mashed beans will help to thicken the chili.
- Add chili powder and stir well (start with 2 tablespoons & add more to taste).
- Bring to a boil, then simmer for about 30 minutes. Serve with grated cheddar cheese and chopped onions, or whatever suits your fancy! Serves about 8.
Slow cooker method – Cook meat, drain and deglaze pan. Put cooked meat and remaining ingredients in 5 quart slow cooker (don’t forget the smashed beans). Cook on high for about 3 hours or low for 4-5 hours.
What’s the weather like in your neck of the woods?