Black Bean Chili Recipe

Black bean chili is what I make when I don't have all the ingredients for my normal chili recipes on hand. Considering we just moved and the kitchen isn't fully stocked, I thought I'd document this chili recipe for you guys! It's very fast to make and tastes amazing for the little amount of time you have to spend on it. :)

This black bean chili includes bacon and Worcestershire sauce to up the flavor in no time! Those ingredients are not something I typically use in long simmering chili recipes, but they are an amazing addition to any chili recipe you want to eat sooner rather than later.

I found this black bean chili on Add A Pinch a while back and have been making it ever since. I did modify it slightly, but the base recipe is solid as all get out if you like mild chili - we just like ours much spicier at my house! :D

• 3 slices bacon, chopped
• 1 pound ground beef
• 14.5 oz can black beans
• 14.5 oz can crushed tomatoes or tomato sauce
• 1 tablespoon chili powder
• 1/2 teaspoon+ habanero or chipotle chili powder (if you like it spicy!)
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 3 cloves garlic, chopped
• 1 onion, chopped
• Worcestershire sauce to taste
• salt and pepper to taste

If you enjoy a stronger tomato flavor in your chili, I'd recommend adding a couple tablespoons of tomato paste to the mix as well!

Cook the bacon over medium-high heat, stirring often, until it's starting to get nice and crispy. At that point, take it off the heat and drain most of the fat. I left a couple tablespoons in the pan to help with cooking the onions and ground beef.

To pour the bacon fat off, I lay a small strainer over a bowl and pour it through. You'll catch any big chunks of bacon this way so you can store the bacon fat in the fridge. Bacon fat is amazing to cook with so I highly recommend storing it. I cook my burgers in it, as well as make pie crusts with it. :)

Add the onions and beef into the pan and begin to break up the ground beef. Cook over medium heat, stirring often, until the onions are translucent and the beef is mostly browned.

Now you'll add in the seasonings and garlic. Stir everything around for a few minutes until it's nice and fragrant.

Pour in the tomatoes and beans and any liquid that comes with them. I normally rinse the tomato can with a little water (no more than 1/4 cup) and add that in as well. :)

Stir everything together.

Add a few good shakes of the Worcestershire sauce and stir.

Turn the heat down to low and simmer for 15 minutes with the lid on.

After 15 minutes, give it a good stir and taste it. At this point you can add some salt, more chili powder, or whatever else you think it needs.

Stir one last time and let simmer for another 15 minutes with the lid off. After this round of simmering, you should be good to go, but you can let it go a little longer if you want it to be thicker.

And there you go! Enjoy. :D