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 pound ground beef (90% lean)
- 1 medium onion (diced)
- 2 cloves garlic (grated)
- 2 sweet peppers (diced (red, yellow or orange))
- 1 tablespoon cumin seeds (toasted then crushed or ground cumin)
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 chipotle pepper adobo (minced – remove seeds to lower heat level)
- 14 ounce can can fire roasted diced tomatoes
- 14 ounce can 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 reserved beef along with 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.
Instructions are lacking as to when to put the beef in. Way too much cumin and too little chili powder and way too much liquid. Wasn’t the best beef and bean chili out there.
Hi Pam, Did you start with cumin seeds? That’s why it’s a bit more than ground cumin. :) This is one of our favorite recipes so i’d love to make it a success for you! Also so sorry about not mentioning where you add back the beef. I revised it!!
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!
Oh I’m so glad to here!! It’s one of our favorites.
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?
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.
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!
Let me know what you think! So tasty and good!
I’m so intrigued by the addition of cinnamon in this chili? I think I would just about LOVE that.
This looks super scrumptious!
Thank you Stephanie – give it a shot next time!!! I think you’ll like the balance it provides. :)
Love all the smokey flavors in your chili!
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!
It really is chili weather!!! Wish I had some in my freezer. :)
Oh my – so delicious Liz! I love anything with beans in it :)
Me too!! I’m bean obsessed. :-)
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!
Me too!! I love parties where guests can serve themselves. :-)
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.
Let me know what you think!! It’s definitely subtle but I really love the balance it gives to the smoky, spicy heat. :-)
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 :)
The cinnamon gives it the perfect background note. Let me know if you try it! Great for taking to work, too.
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!! :)
Oh my gosh so am I!! I could eat just topping – hahaha. :-)
Yay for cinnamon in chili! Your chili looks absolutely delicious!
Thank you friend!! Wish we were eating (giant) bowls of it together!!
Cinnamon and cocoa is supposedly a great combination in chili. I’ve never tried it but your chili looks delicious from the pictures!
I like the idea of throwing a cinnamon stick in the pot! Sounds amazing!
I love chili and this version sounds great Liz!
Thanks so much Alyssa!!! So satisfying this time of year. :)
Black beans are my favorite part of chili – is that weird? Maybe. I would never have thought to add a cinnamon stick though! Genius!
LOL no they are my favorite part too!!! Glad I’m not alone. ;-)