Southwestern Beef and Black Bean Chili

Southwestern Beef and Black Bean Chili
Photo by Scott Phillips


  • 1-½ cups beef broth (homemade or lower-salt store-bought)
  • 2 lb. ground beef (preferably 80% lean)
  • Garnishes: grated Monterey Jack, chopped fresh jalapeños, pepitas
  • 2 to 4 medium cloves garlic, chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup chopped fresh red bell pepper
  • 1 Tbs. ground cumin
  • + 12 more ingredients
    • 2 cups chopped yellow onion
    • 1 14-oz. can diced tomatoes with juice
    • ¾ cup beer, preferably lager
    • ¾ cup fresh or thawed frozen corn kernels
    • 2 Tbs. chili powder
    • 4-½ Tbs. vegetable oil
    • ¾ cup diced zucchini (½-inch dice)
    • 1 Tbs. tomato paste
    • 1 Tbs. fresh lime juice
    • 7 cups cooked black beans (home-cooked or canned from four 15-oz. cans, rinsed and drained)
    • 1 tsp. New Mexico chile powder
    • 1 fresh jalapeño chile, chopped

Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Season the beef with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the beef, undisturbed, until browned, 2 to 3 minutes. Break up the meat and cook, stirring or turning occasionally, until well brow...

View full recipe at Fine Cooking


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