Annis' Black Bean Chili

READY IN: 35mins
Recipe by TexasKK

I was in Santa Fe for a weekend more than 10 years ago and tried to get a reservation at Mark Miller’s Coyote Café for dinner with no luck. The bar downstairs served appetizers and I had this great chili. As it happened the Sous Chef was in the bar having a Corona and I asked him if chocolate was the secret was to his GREAT chili – he said well maybe! He wouldn’t give me the recipe but this is close.

Top Review by kakcity

this is the best i ihave turned so many people on to this recipe and ALL love it. i serve the chili and black beans separately. and we discovered the plain chili is great over creamy polenta. can adapt to other than turkey, eg hand cut sirloin, or even pork and veal mix,or use mushrooms for a veg no meat chili. i use sante fe chili powder mild hatch...i order it from santa fe, GREAT

Ingredients Nutrition


  1. Rinse the dry beans, cover with water and simmer till tender. Drain the water and set aside. You can also use 2 cans of black beans.
  2. Brown the onions and garlic in the olive oil. Add the meat and continue browning, about 5 to 7 minutes.
  3. In a small non-stick skillet toast the chile and cumin till fragrant – takes about 5 minutes. Do not skip this step as the toasting process brings out all the flavor of the spices.
  4. Add the toasted spices to the meat and onions. Add the oregano and 2°C of the chicken stock and all the beans. Season with salt and pepper. Simmer for about 20 minutes or until you reach the consistency you like for the chili. Start with only 2°C of the stock and gradually add to reach the consistency you like. Right before serving add the cocoa and blend well. Do not heat over a slight simmer as the chocolate will become bitter.
  5. Serve with the sour cream and Chevre that you have blended together. Make some jalapeno cornbread and you have a dynamite meal! This recipe can easily be doubled.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a