Southwestern Black Bean Jerky Chili

READY IN: 1hr 30mins
YIELD: 2 gallons




  • 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.