Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa

(from kylerhea’s recipe box)

Source: Kalyn's Kitchen

Serves 6 people

Categories: Beans, Black Beans, Chilis & Stews, March2012, SBF


  • 3 cans black beans
  • 1 can (14.5 oz.) diced tomatoes (I like Muir Glen organic tomatoes)
  • 1 diced Chipotle chili pepper (from a jar of Chipotles in Adobo Sauce - or substitute a pinch of ground Chipotle chile powder)
  • 1-2 T olive oil
  • 1 lb. very lean ground beef (less than 10% fat)
  • 1 large red onion, very finely diced
  • 1 T or more regular chile powder (I used Penzeys, other brands may say New Mexico chile powder or Mexican chile powder)
  • 1 T or more ground Ancho chile pepper (also Penzeys, Ancho chile powder adds great flavor, but can use more regular chile powder)
  • pinch ground Chipotle chile peppers (also from Penzeys, Chipotles are smoked jalapenos, and the ground chipotle is very hot so use sparingly)
  • 2 tsp. ground cumin or more
  • 2 cups homemade beef stock or 1 can beef broth
  • 1-2 T tomato paste (I used Amore Tomato Paste which comes in a tube, a product I received to sample that I'm really loving)
  • 1/4 cup + 1/4 cup fresh lime juice (about 4 limes)
  • 1 bunch cilantro, chopped
  • 2 avocados, finely diced
  • salt and fresh ground black pepper to taste (I didn't use any salt)


  1. Drain 2 cans black beans into colander and rinse well, until no more foam appears. Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the diced Chipotle chile pepper. Process the beans and tomatoes about 2 minutes, until they are fairly smooth.

  2. In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown beef, using the back of the turner to break it into small pieces. Remove beef to bowl, then add a bit more olive oil and half the onions (about 1 cup.) Lower heat a little and cook onions until they are softened but not starting to brown. Add all the chile powders and cumin and saute about 30 seconds.

  3. Add beef stock, browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer. (I actually simmered my Chili at very low heat for nearly two hours. Halfway through the cooking time, taste to see if you want additional chile powder. I think chile powder is something you need quite a bit of in a dish like this.)

  4. While Chili simmers, dice avocado and place in plastic bowl with 1/4 cup fresh lime juice. (I used Elise’s method to chop the avocado inside the skin, which was easy and not messy.) Rinse and finely chop the cilantro. Mix rest of the chopped onion (about 1 cup) and half the chopped cilantro (about 3/4 cup) into the avocado-lime juice mixture. (This can be kept in the refrigerator while the Chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)

  5. Just before serving Chili, stir in the other 3/4 cup chopped cilantro and 1/4 cup lime juice and cook about 5 minutes. Taste and season with salt and black pepper if desired. Serve Chili hot, with a generous scoop of avocado salsa on top of each serving.

  6. To adapt this recipe for Crockpot:

  7. Reduce the beef stock to 1 or 1 1/2 cups (depending on how thick you want the chili. Use an extra tsp. of regular and ancho chile powder. (I wouldn’t increase the chipotle chile powder; you can add hot sauce at the table if you want more heat.) Cook 3-4 hours on high or 7-8 hours on low (depending on how hot your crockpot cooks.) Turn to low when you add the lime juice and cilantro.

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