The blog has been quiet for a bit while I worked on behind-the-scenes technical issues and dealt with writing deadlines. But now that the holidays are approaching, the kids are returning from college, and I’m still under deadlines, I’m posting one of my favorite fall dinners that everyone loves. A crockpot chili filled with diced tomatoes and black beans. It’s easy to make and feeds a ton of people (including teenagers), especially if you serve it over rice. And, as a bonus, it freezes well so I can make it now and serve it around the holidays when things get really busy.
I hope you enjoy this meal. I love to serve it in front of a fire with hot-from-the-oven cornbread and grated cheese on top!
Black Bean Chili
Ingredients
- 2 pounds ground beef
- 1 medium onion chopped finely
- 2 cloves garlic minced
- 2 14 1/2 ounce cans diced tomatoes
- 2 14 1/2 ounce cans tomato sauce
- 2 14 1/2 ounce cans black beans drained and rinsed
- 1 Tablespoon chili powder more to taste
- 1 bay leaf
- salt and pepper to taste
Instructions
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Around the ground beef in a pan on the stove. Once the meat is fully browned, drain the meat and add it to a stockpot or a crock pot. Reserve two Tablespoons of fat in the pan on the stove.
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Brown the onion in the fat on the stove for five minutes. Add the garlic and cook for 1 more minute. Add the onion and garlic to the meat.
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Into the meat/onion mixture, stir in the diced tomatoes, tomato sauce, black beans, chili powder, and bay leaf. If using a crock pot, set the slow cooker on low heat and cook for 8 hours. If using a stockpot, bring the chili to a low simmer. Cover and cook on very low heat for 2 hours.
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