Southwestern Black Bean Jerky Chili
Ready In: 1 hr 30 mins
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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