Bobby Flay’s Beef and Black Bean Chili Recipe
Bobby Flay’s Beef and Black Bean Chili Recipe is bold, warm and full of flavor. It is perfect for cold days. This chili feels rich and filling.
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 can diced tomatoes
- 2 cups beef broth
- 2 cans black beans drained and rinsed
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions
Heat the Oil
- Heat olive oil in a large pot over medium heat. Let it warm before adding ingredients.
Cook the Onion
- Add chopped onion. Cook until soft and clear. Stir often to avoid burning.
Add Garlic and Pepper
- Add garlic and bell pepper. Cook two minutes until fragrant and tender.
Brown the Beef
- Add ground beef to pot. Break it apart. Cook until no pink remains.
Season the Beef
- Add chili powder, cumin, paprika, salt and pepper. Stir well to coat meat evenly.
Add Tomato Paste
- Stir in tomato paste. Cook one minute to deepen the flavor.
Add Tomatoes and Broth
- Pour in diced tomatoes and beef broth. Stir and bring mixture to a gentle boil.
Add Black Beans
- Add black beans. Stir gently so beans stay whole and mixed evenly.
Balance the Flavor
- Add brown sugar and vinegar. Stir well to balance heat and richness.
Simmer the Chili
- Lower heat and simmer uncovered for thirty minutes. Stir sometimes to prevent sticking.
Taste and Adjust
- Taste chili. Add more salt or spice if needed before serving.
Notes
- Use lean beef for less grease.
- Simmer longer for deeper flavor.
- Stir often to avoid burning.
- Add water if chili gets too thick.
- Taste near the end for balance.