Stovetop Beef Black Bean Chili with Fire-Roasted Peppers
A hearty, slow-simmered chili that combines ground beef with tender black beans and a complex blend of fire-roasted peppers. Chipotle chile powder adds smoky depth while poblanos and jalapeños provide layered heat. The long stovetop cooking time allows flavors to meld and beans to become perfectly tender without falling apart. Perfect for cold weather gatherings or meal prep, this robust chili develops even better flavor overnight. Customize toppings and heat level to suit your preference.
Ingredients
- 2 ½ pounds ground beef or turkey
- 1 large onion, chopped fine
- 2 Poblano chilies, seeded, chopped fine
- 1 jalapeño pepper, seeded, minced
- 1 ½ tablespoons chipotle chile powdersmoked paprika + cayenne2:1 + pinchsmokymild
less heat, similar smokiness
- 2 tablespoons ground cumin
- 4 large cloves garlic, chopped
- 1 7-ounce can fire-roasted, peeled, chopped green chilies, undrained
- 2 14.5 ounce cans fire-roasted diced tomatoes, undrained
- 1 28-ounce can crushed tomatoes
- 1 pound Camellia Brand Black Beans, rinsed and sorted
- 6 cups beef broth
- salt, to taste
- shredded cheese(optional)
- sour cream(optional)
Instructions
- 1
Sauté ground beef or turkey in large Dutch oven over medium-high heat until browned, stirring to break up meat
- 2
Drain meat and return to Dutch oven
- 3
Add onion and cook until translucent
- 4
Add poblano peppers, jalapeño, chipotle chile powder, and cumin, stir thoroughly
- 5
Cook until peppers soften slightly
- 6
Add garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and beef broth
- 7
Stir to combine and bring to boil
- 8
Reduce heat to low and cook for 3-4 hours, stirring occasionally, until beans are soft but not falling apart
- 9
Add additional broth as necessary during cooking
- 10
Season with salt to taste and serve with toppings
Tips
Brown meat thoroughly for deeper flavor development before adding other ingredients.
Add broth gradually during long cooking to maintain proper consistency without diluting flavors.
Taste and adjust heat level by adding more chipotle powder or reducing pepper quantities.
Good to Know
Refrigerate up to 4 days in covered container. Freezes well up to 3 months.
Makes excellent next day after flavors meld. Can be made 1-2 days ahead.
Serve hot with assorted toppings like shredded cheese, sour cream, green onions.
Common Mistakes
Don't skip draining the meat to avoid greasy chili.
Stir occasionally during long cooking to prevent sticking and burning.
Add broth gradually to maintain proper consistency without making it watery.
Substitutions
less heat, similar smokiness
FAQ
Can I make this in a slow cooker instead?
Yes, brown meat first, then transfer all ingredients to slow cooker and cook on low 6-8 hours until beans are tender.
What if I don't have chipotle chile powder?
Substitute with smoked paprika plus a pinch of cayenne, or use regular chili powder with added smoked paprika.
How long will this chili keep in the refrigerator?
Properly stored chili will keep 4-5 days refrigerated and actually improves in flavor after the first day.