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  • BEEF AND BLACK BEAN CHILI WITH CHIPOLTE AND AVOCADO

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    BEEF AND BLACK BEAN CHILI WITH CHIPOLTE AND AVOCADO
    Prep: 30 min Cook: 30 min Servings: 6
    by Phyllis Munro
    40 recipes
    >
    think this is the first time I have ever made chili with an actual recipe. NO BULL, usually I just throw what I like into a pot ,top it with cheese, jalapenos and sour cream and call it chili. Chili is a great food for tailgating. It is a quick simply dish to prepare, can be made ahead of time the perfect food for a football party or tailgating outdoors. . This black bean chili is sure to heat up the crowd with the addition of chipolte peppers. The photo of this chili got my attention as well as the title "Beef and Black Bean Chili and Avacado". I love chipolte peppers as well as avocado and black bean soup, so this combination made sense to me. I decided to make this and watch my favorite football team the Indianapolis Colts play. Needless to say they won, and you can be a winner too when you serve this delicious spicy chili at your next football party. I served it with the Cornbread with scallions and bacon. My husband loved this chili, I have to agree it was pretty tasty.

    Ingredients

    • 3 15oz can black beans, rinsed and drained
    • 1 14 1/2 can diced tomatoes
    • 1 medium chipolte plus 2 TBS> adobe sauce (from a can of chipoltes in adobe sauce)
    • 1 Tbs. extra virgin olive oil
    • 1 lb. lean ground beef
    • kosher salt
    • 1 large red onion, finely diced
    • 1 1/2 Tbs. chili powder
    • 2 tsp. ground cumin
    • 1 lime juiced
    • 1/2 cup chopped cilantro
    • 1 cup of water
    • freshly ground black pepper
    • 1 ripe avocado cut into medium dice

    Directions

    1. Put one-third ot the black beans into the bowl of a food processor, along with the tomatoes and their juices, the chipolte, and the adobe sauce. Process until smooth and set aside.
    2. Heat the oil in a 5 to 6 quart dutch oven heat until it's shimmering hot about 2 minutes. Add the beef season with 1/2 tsp. salt and cook, using a wooden spoon to break up the meat, until it loses it's raw color , about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add 1/2 the onion and 1/4 tsp. salt, cook stirring until it begins to brown and soften about 3 minutes. Reduce the heat to medium. Add chili powder, cumin cook for 20 seconds. Add the remaining black beans, the pureed black bean mixture and the beef. Simmer for 10 minutes stirring frequently. Add 1/2 of the lime juice 1/2 of the cilantro, and salt and pepper to taste. Add the cup of water , you can add more or less to make it thinner if you prefer.
    3. Meanwhile in a small bowl mix remaining lime juice, onion, avocado, cilantro season with salt and pepper. Serve the chili topped with the avocado mixture.

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