Beef & Black Bean Chili with Cilantro-Lime Sour Cream

Beef & Black Bean Chili with Cilantro-Lime Sour Cream
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • One 28-oz. can tomato purée
  • 2 Tbs. chili powder, more to taste
  • 3 cloves garlic, minced
  • 1 ½ cups canned low-salt chicken broth
  • 4 Tbs. olive oil
  • 1 jalapeño, cored, seeded, and finely diced
  • + 10 more ingredients
    • 1 lb. chuck steak, trimmed and cut into thin 1-inch strips
    • 1 lb. 85% lean ground beef (preferably chuck)
    • 1 lime
    • 1 cup sour cream
    • One 12-oz. bottle lager beer
    • ½ cup chopped cilantro
    • 3 oz. bacon (about 3 slices), thinly sliced
    • 1 Tbs. dried oregano
    • 2 cups cooked black beans (about one 16-oz. can), rinsed and drained
    • 2 medium onions (about 12 oz. total), cut in a medium dice

Cook the bacon with 2 Tbs. of the oil in a large Dutch oven over medium heat until it renders most of its fat and starts to brown, about 5 minutes. Season the sliced chuck steak with 3/4 tsp. salt, raise the heat to high, and sauté the beef until it loses its raw color and starts to brown in plac...

View full recipe at Fine Cooking


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