Southwestern Black Bean Jerky Chili
photo by Ambervim
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Yields:
-
2 gallons
ingredients
- 1 (96 ounce) can black beans or 3 cups uncooked dried black beans
- 3 lbs raw ground beef
- 1 lb beef jerky, shredded
- 2 large yellow onions, diced
- 1⁄2 cup fresh garlic, chopped
- 8 small green bell peppers, diced
- 2 chipotle peppers, from can chopped (note very spicy)
- 2 cups chili sauce, in can
- 2 cups tomato paste
- 2 quarts beef stock or 2 quarts chicken stock
- 1 tablespoon mild chili powder
- 1 tablespoon cumin
- 1⁄2 tablespoon ground black pepper
- kosher salt, to taste (because you get saltiness from the beef jerky)
- 1 cup fresh cilantro, chopped
- 2 cups smoked mozzarella cheese or 2 cups monterey jack cheese, shredded
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.
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Reviews
-
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.
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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.
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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.
Tweaks
-
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.
-
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
CookingONTheSide
Carnegie, Pennsylvania
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!