Prep 10 mins
Cook 20 mins
Adapted from Fine Cooking. The original serves this with avocado but we do not care for it here. If you enjoy it, add one to the onion mixture.
- 3 (15 ounce) cans black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 1 medium chipotle chile in adobo, plus
- 2 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
- 2 tablespoons extra virgin olive oil
- 1 lb 85% lean ground beef
- kosher salt
- 1 large red onion, finely diced
- 1 1⁄2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 lime, juiced
- 1⁄2 cup chopped fresh cilantro
- fresh ground black pepper
- Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.
- Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 minute Add the beef, season with 1/2 teaspoons salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 teaspoons salt, and cook, stirring, until it begins to brown and soften, about 3 minute Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.
- Meanwhile, in a small bowl, mix the remaining lime juice and onion. Season generously with salt and pepper. Serve the chili topped with the onion mixture and remaining cilantro.
- serving suggestions:.
- Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.