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    You are in: Home / Recipes / Southwestern Black Bean Jerky Chili Recipe
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    Southwestern Black Bean Jerky Chili

    Southwestern Black Bean Jerky Chili. Photo by Ambervim

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Lainey6605's Note:

    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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    Ingredients:

    Yield:

    gallons

    Units: US | Metric

    Directions:

    1. 1
      Brown ground beef in large skillet or dutch oven.
    2. 2
      Drain off fat from ground beef.
    3. 3
      Return beef to same pan and add diced onions.
    4. 4
      Saute for 2 minutes on medium heat.
    5. 5
      Add garlic, jerky and green bell peppers.
    6. 6
      Carmelize vegetables.
    7. 7
      Add tomato paste and deglaze with beef or chicken stock.
    8. 8
      Add chili sauce and then remaining ingredients except for the cilantro.
    9. 9
      Simmer on medium low heat for one hour or until all seasonings are fully incorporated into the chili.
    10. 10
      Season chili to taste at the end and take off the heat and add the fresh chopped cilantro.
    11. 11
      You want to try to keep the cilantro as green as possible.
    12. 12
      Serve the chili with shredded smoked mozzarella cheese or Monterey Jack.
    13. 13
      Note: Use very little salt in chili since you will get most of your needed salt from the jerky.
    14. 14
      Also, keep in mind that chipotle peppers are very spicy and you need just a little bit.
    15. 15
      Another suggestions: The chili could be served with fried tortilla chips or warm flour tortillas or flat bread would be nice as well.

    Ratings & Reviews:

    • on March 08, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Southwestern Black Bean Jerky Chili

    Serving Size: 1 (7990 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3331.8
     
    Calories from Fat 854
    25%
    Total Fat 94.9 g
    146%
    Saturated Fat 42.6 g
    213%
    Cholesterol 197.6 mg
    65%
    Sodium 14833.7 mg
    618%
    Total Carbohydrate 408.5 g
    136%
    Dietary Fiber 127.2 g
    509%
    Sugars 96.7 g
    387%
    Protein 224.3 g
    448%

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