Hearty beef and black beans gets a smoky kick from toasted cumin, chipotles in adobo and cinnamon stick to create this easy and crowd pleasing chili.
Do you love chili as much as I do? Smoky, sweet and bursting with flavor, chili is a healthy and protein-packed dinner in a bowl. If you’re throwing a party, chili is the perfect dish because not only can it be made the day before – it actually tastes better the next day!
Want to get even more ahead of the game? Make a batch and pop it in the freezer. Boom.
The secret to this chili is as simple as throwing a whole cinnamon stick into the pot while it simmers. Warm cinnamon is the perfect balance for the spicy chipotles and toasted cumin. It will be just the thing that will make your guests wonder what you did to make this chili so tasty.
In fact, we served my Sweet and Smoky Turkey Chili for my little man’s first birthday bash. Guests could help themselves and go crazy with over 12 toppings – from avocado to shredded cheese to Baked Corn Tortilla Chips. Easy and effortless entertaining at it’s best! Just what a new mom needs. ;-)
Your spoon is waiting.
Beef and Black Bean Chili
Ingredients:
- 1 lb ground beef 90% lean
- 1 onion - diced
- 2 cloves garlic grated
- 2 sweet peppers diced (red, yellow or orange)
- 2 tablespoons cumin seeds toasted then crushed or ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 in chipotle pepper adobo minced - remove seeds to lower heat level
- 14 oz can fire roasted diced tomatoes
- 14 oz can black beans drained and rinsed
- 4 cups chicken broth low sodium or homemade
- 1 teaspoon cinnamon stick or 1/2 ground cinnamon
- 2 tablespoons barbeque sauce
- salt and pepper to taste
- diced avocado lime wedges and cilantro - optional garnish
Instructions:
- Heat a large soup pot over medium-high heat and spray with non-stick olive oil spray. Add ground beef plus a pinch of salt and pepper then cook until browned using a wooden spoon to break into small pieces.
- When beef is nicely browned, remove from pan and set aside.
- Add diced onion, garlic and peppers into the pan plus another pinch of salt and pepper. Stir in cumin, chili powder, oregano and chipotle pepper. Cook until veggies are softened, about 5-7 minutes.
- Pour in chicken broth, diced tomatoes, black beans, barbeque sauce and cinnamon stick using wooden spoon to scrape up the browned bits from bottom of the pan. Bring to boil then simmer on low for 30 minutes.
- Serve with diced avocado, lime wedges and fresh cilantro.
Ashley
Hi! I tried this recipe today and it was seriously amazing. Thanks for your insight and for sharing the recipe! Will definitely be trying some of the others i see on your blog!
Liz DellaCroce
Oh I’m so glad to here!! It’s one of our favorites.
Laura Ball
yummm, this is currently simmering in a big pot on my stove for tonight’s Superbowl festivities….and it smells heavenly! I may be loosing it, but am I missing where the black beans are in the recipe?
Liz DellaCroce
Oh my gosh Laura – you are NOT losing your mind. Apparently I have lost mine!! :) I blame it on being a mom – haha. Forgive me !!! Recipe is updated.
katie
Oh man this chili looks so good. I always make the same old chili for my husband. I think I need to switch it up and give this recipe a try!
Liz DellaCroce
Let me know what you think! So tasty and good!
Stephanie @ Girl Versus Dough
I’m so intrigued by the addition of cinnamon in this chili? I think I would just about LOVE that.
This looks super scrumptious!
Liz DellaCroce
Thank you Stephanie – give it a shot next time!!! I think you’ll like the balance it provides. :)
Jeanette
Love all the smokey flavors in your chili!
[email protected]
How timely, Liz! I’ve got chili in the crock pot right now. It’s just chili weather, you know?
I love the idea of so many garnishes, and will try that tonight.
Thanks!
Liz DellaCroce
It really is chili weather!!! Wish I had some in my freezer. :)
Kristen
Oh my – so delicious Liz! I love anything with beans in it :)
Liz DellaCroce
Me too!! I’m bean obsessed. :-)
patsy
oooh… cinamon, never would have thought of that! I love doing a chili party and letting guests pick their own toppings. It’s a simple and fun way to entertain!
Liz DellaCroce
Me too!! I love parties where guests can serve themselves. :-)
Stefanie @ Sarcastic Cooking
I always add a pinch of cinnamon to my chili! I love that sweet heat it adds. I have never added a cinnamon stick, I will have to try this. We eat chili at least once a week in this house so I am sure I will add this guy to the chili rotation.
Liz DellaCroce
Let me know what you think!! It’s definitely subtle but I really love the balance it gives to the smoky, spicy heat. :-)
Julie @ Table for Two
I love the addition of the cinnamon stick in the chili! I can just imagine how amazing it tastes. I actually can smell it right now! haha, I love how hearty this chili looks, yummy :)
Liz DellaCroce
The cinnamon gives it the perfect background note. Let me know if you try it! Great for taking to work, too.
addie | culicurious
I love chili! and the idea of a chili bar at a party. How perfect. I’m a toppings fanatic so this is right up my alley!! :)
Liz DellaCroce
Oh my gosh so am I!! I could eat just topping – hahaha. :-)
Aggie
Yay for cinnamon in chili! Your chili looks absolutely delicious!
Liz DellaCroce
Thank you friend!! Wish we were eating (giant) bowls of it together!!
Jenne
Cinnamon and cocoa is supposedly a great combination in chili. I’ve never tried it but your chili looks delicious from the pictures!
Heather @ Heather's Dish
I like the idea of throwing a cinnamon stick in the pot! Sounds amazing!
Alyssa (Everyday Maven)
I love chili and this version sounds great Liz!
Liz DellaCroce
Thanks so much Alyssa!!! So satisfying this time of year. :)
Mackenzie {SusieFreakingHomemaker}
Black beans are my favorite part of chili – is that weird? Maybe. I would never have thought to add a cinnamon stick though! Genius!
Liz DellaCroce
LOL no they are my favorite part too!!! Glad I’m not alone. ;-)