Southwestern Black Bean Jerky Chili

"I had this chili on my recent trip to Arizona and it is out of this world delicious. Chef Burke Perry at the Westin Kierland Resort and Spa in Scottsdale, Arizona, was kind enough to share the recipe with me. This makes a lot but I'm sure you can freeze it or feel free to reduce the amounts."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
Ready In:
1hr 30mins
Ingredients:
16
Yields:
2 gallons
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ingredients

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directions

  • Brown ground beef in large skillet or dutch oven.
  • Drain off fat from ground beef.
  • Return beef to same pan and add diced onions.
  • Saute for 2 minutes on medium heat.
  • Add garlic, jerky and green bell peppers.
  • Carmelize vegetables.
  • Add tomato paste and deglaze with beef or chicken stock.
  • Add chili sauce and then remaining ingredients except for the cilantro.
  • Simmer on medium low heat for one hour or until all seasonings are fully incorporated into the chili.
  • Season chili to taste at the end and take off the heat and add the fresh chopped cilantro.
  • You want to try to keep the cilantro as green as possible.
  • Serve the chili with shredded smoked mozzarella cheese or Monterey Jack.
  • Note: Use very little salt in chili since you will get most of your needed salt from the jerky.
  • Also, keep in mind that chipotle peppers are very spicy and you need just a little bit.
  • Another suggestions: The chili could be served with fried tortilla chips or warm flour tortillas or flat bread would be nice as well.

Questions & Replies

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Reviews

  1. This is very nice. I wanted to use up some jerky on the shelf. I used jalapenos instead of chipolte peppers. Had no bell peppers. No chili sauce on the shelf so I used tomato sauce in its stead. My cilantro was dry. I used the mozzarella as a garnish. I used dry uncooked black beans and they were not done in the hour allotted, which did not surprise me. So, I let it cook well into the night and ate it the next day.
     
  2. The jerky makes this chili really unique and good, and definitely lends a sweetness to it. I subbed green enchilada sauce for the chili sauce and used red peppers and turkey. I had leftovers with a squeeze of lime and some nonfat sour cream, and it was even better like that. Full recipe serves 20-25.
     
  3. Thick and rich with complex southwestern/barbecue flavors...a finalist at "Chili Con Carnival" with 29 types of chili! The jerky adds fantastic texture (I wonder if each judge got a piece of the jerky in his or her small taste...and if they had, maybe I would have taken home the golden plunger?) I doubled the chipotle and also used Goya cilantro cooking base instead of chili sauce.
     
  4. made this for dinner last night. delish!! i cut the recipe in half since there was just 4 of us. i added some serrano peppers for heat, too! loved how the jerky got soft while cooking and was almost like steak! thanks for the keeper Lainey!
     
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Tweaks

  1. This is very nice. I wanted to use up some jerky on the shelf. I used jalapenos instead of chipolte peppers. Had no bell peppers. No chili sauce on the shelf so I used tomato sauce in its stead. My cilantro was dry. I used the mozzarella as a garnish. I used dry uncooked black beans and they were not done in the hour allotted, which did not surprise me. So, I let it cook well into the night and ate it the next day.
     
  2. The jerky makes this chili really unique and good, and definitely lends a sweetness to it. I subbed green enchilada sauce for the chili sauce and used red peppers and turkey. I had leftovers with a squeeze of lime and some nonfat sour cream, and it was even better like that. Full recipe serves 20-25.
     

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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