TexMex Black Bean Habanero Chili

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TexMex Black Bean Habanero Chili
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This is best when made the night before and allowed to mellow out in the fridge. Serve with chopped raw onions, crisp fried tortillas, and sour cream. Magnifico!

Ingredients


  • 1 tablespoon vegetable oil

  • 3 pounds beef chuck, trimmed (get the butcher to trim and coarse or chili grind)

  • 1 pound pork, trimmed and coarsely ground

  • Sea salt and freshly ground black pepper to taste

  • 6 heaping tablespoons dark chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon dried Mexican oregano

  • 2 heaping tablespoons dried parsley

  • 3 packets Goya Sazon con cilantro y achiote

  • 2 large yellow onions, coarsely chopped

  • 3 stalks celery, coarsely chopped

  • ½ large red bell pepper, chopped

  • ½ large yellow bell pepper, chopped

  • ½ large green bell pepper, chopped

  • 3 good sized yellow habanero chiles (Mine were frozen from last year’s crop), seeds and stems removed, minced

  • 10 cloves garlic, smashed and finely chopped

  • 1 tablespoon vegetable oil

  • 1 can Rotel Tomatoes with chili peppers

  • 1 can crushed tomatoes

  • 4 ounces Guinness Draft

  • 7 good shakes Worcestershire Sauce

  • Scant 1/8 teaspoon ground cloves

  • 3 cans black beans

  • 3 tablespoons masa harina



Instructions


Add the tablespoon of oil to an 8 quart heavy pot and heat it up. Drop in the meat with a little salt and black pepper and sauté it on high heat until it is gray. Add the chili powder, cumin, oregano, dried parsley, and Goya Sazon and reduce heat to medium. Continue to sauté stirring often. The meat will gradually turn a dark reddish brown and will be fully coated with the spices. Add the onions, celery, bell peppers, habaneros, and garlic. Stir this mixture until the vegetables begin to soften then add the tomatoes with chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce. Add the ground cloves. Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

Add the canned black beans. Cook for another 35 to 45 minutes until all is married up, then turn the heat up to high and stir in the masa harina mixed with a little water. This will "soften" the mixture and slightly thicken. If you need to thin it out during this last step, just add a little water, beef broth, or a little more Guinness!

 

Servings
10
Servings
10
TexMex Black Bean Habanero Chili
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is best when made the night before and allowed to mellow out in the fridge. Serve with chopped raw onions, crisp fried tortillas, and sour cream. Magnifico!

Ingredients


  • 1 tablespoon vegetable oil

  • 3 pounds beef chuck, trimmed (get the butcher to trim and coarse or chili grind)

  • 1 pound pork, trimmed and coarsely ground

  • Sea salt and freshly ground black pepper to taste

  • 6 heaping tablespoons dark chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon dried Mexican oregano

  • 2 heaping tablespoons dried parsley

  • 3 packets Goya Sazon con cilantro y achiote

  • 2 large yellow onions, coarsely chopped

  • 3 stalks celery, coarsely chopped

  • ½ large red bell pepper, chopped

  • ½ large yellow bell pepper, chopped

  • ½ large green bell pepper, chopped

  • 3 good sized yellow habanero chiles (Mine were frozen from last year’s crop), seeds and stems removed, minced

  • 10 cloves garlic, smashed and finely chopped

  • 1 tablespoon vegetable oil

  • 1 can Rotel Tomatoes with chili peppers

  • 1 can crushed tomatoes

  • 4 ounces Guinness Draft

  • 7 good shakes Worcestershire Sauce

  • Scant 1/8 teaspoon ground cloves

  • 3 cans black beans

  • 3 tablespoons masa harina



Instructions


Add the tablespoon of oil to an 8 quart heavy pot and heat it up. Drop in the meat with a little salt and black pepper and sauté it on high heat until it is gray. Add the chili powder, cumin, oregano, dried parsley, and Goya Sazon and reduce heat to medium. Continue to sauté stirring often. The meat will gradually turn a dark reddish brown and will be fully coated with the spices. Add the onions, celery, bell peppers, habaneros, and garlic. Stir this mixture until the vegetables begin to soften then add the tomatoes with chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce. Add the ground cloves. Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

Add the canned black beans. Cook for another 35 to 45 minutes until all is married up, then turn the heat up to high and stir in the masa harina mixed with a little water. This will "soften" the mixture and slightly thicken. If you need to thin it out during this last step, just add a little water, beef broth, or a little more Guinness!

 

Servings
10
Servings
10
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