Black Bean Chili Recipe S5 Ep 517

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans provide similar texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: green bell pepper

Green bell pepper offers crunch without heat.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without extra cost.

Measure out 1/2 pound of black beans for soaking.

Boil water for speed soaking the black beans.

Pour the dried black beans into the boiling water, turn off the heat, and cover to let them soak for a few hours.

After soaking, drain the black beans and put them in fresh water to par-cook them before adding to the chili.

Dice 3 pounds of sirloin steak, removing excess fat, into quarter-inch square pieces.

Char the skin off 1 pound of poblano chiles on a gas burner, then clean off the skin and slice them up.

Dice 1 pound of onion and mince 4 cloves of garlic.

In a large pot, heat the peanut oil over medium-high heat and add the diced sirloin.

Once the meat starts to sizzle, add the diced onion on top and sweat for 4-5 minutes until translucent.

Add the diced poblano chiles and continue to sweat the mixture together with the meat and onion.

Once the meat is gray and the onions are translucent, add the black beans, diced tomatoes, tomato paste, bay leaves, and all spices to the pot.

Stir everything together and bring to a simmer, cooking for at least an hour, preferably longer.

After an hour, remove the bay leaves and add salt to taste, then simmer for an additional 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: