Cheryl's Spicy Black Bean Chili


  • 2 tablespoons olive oil
  • 1 green pepper, cored, seeded, and chopped
  • 4 cloves garlic, minced 
  • 1 large onion, chopped fine
  • 2 jalapeno peppers, minced
  • 1/4 cup chili powder
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon ground ancho chile pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 2 pounds 85% lean gound beef
  • 1 (28 ounce) can diced tomatoes
  • 1 (28 ounce) can tomato sauce
  • 2 (15 ounce) cans of black beans
  • salt and pepper to taste
  • 1 tablespoon sugar (if needed to counteract the citric acid in the tomatoes)


Step 1: Heat oil in large Dutch oven over medium heat.  Add onions, bell pepper, garlic, chili powder, chile peppers, cumin, coriander, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. 
Step 2: Increase heat to medium-high and add beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 6 to 8 minutes. 
Step 3: Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. 
Step 4: Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. 
Step 5: Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

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