This is my favorite chili recipe. There is something about black beans that seems irresistible to me. Made in a Crock-Pot device, this recipe is simple to assemble and requires no stirring or other supervision. The addition of wine gives is a subtle “reduction” profile that adds depth without overpowering the beefiness of the dish. My family likes to indulge on corn muffins as a side dish. However, when following a meal plan for weight loss, I often serve this with a simple salad instead.
Slow Cooker Black Chili
A chili recipe that boasts sweet and savory flavors with black beans and lean ground beef, for a saucy dinner that goes great with any side: salad, cornbread, or steamed vegetables.
- 2 tbsp butter
- 1 red onion, diced
- 2 cloves of garlic, minced
- 2 tbsp brown sugar
- 1 cup of red wine
- 2 tbsp red wine vinegar
- 2 hefty tbsp of tomato paste
- 2 cups of chicken stock
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tbsp finely chopped fresh cilantro
- salt, to taste
- 1 lb lean ground beef
- 1 can of black beans
- Melt the butter over medium heat and cook the diced onion until soft, about 3 minutes. Add the garlic and cook for about 1 minute more, or until fragrant.
- Add to the onion mixture the brown sugar to caramelize the onions and garlic. The onion should brown slightly--do not let it cook for more than 3 minutes or it will burn.
- Stir into the caramelized onion mixture the wine, tomato paste, and chicken stock. Cook for about 5 minutes, or until the sauce is well-blended.
- In the meantime, brown the ground beef in a non-stick pan to avoid having to use oil to brown the meat (if needed use 1 tsp of olive oil to coat the pan). Season the beef with salt and pepper.
- Add to the slow cooker (or Crock-Pot) the onion sauce, the cooked beef, the entire can (including the liquid) of black beans, and the flavorings (cumin, cayenne pepper, chili powder, cilantro, and a hefty pinch of salt.
- Cook for 6 hours on low, or until desired sauce thickness or level of doneness is achieved.
- Check for seasoning (add more cayenne pepper if more spice is desired) and serve into 4 bowls.
- 21 Day Fix Meal estimates per serving: 2 yellow, 1 red, 1 tsp, 1/2 purple.
- Serving suggestion: serve with a side of cucumber mint salad. Cut 1 cucumber into half moons, drizzle with rice vinegar, and sprinkle minced mint leaves.
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