For us, autumn is the perfect time of year to make and serve big pots of this black bean stew.
Basically a robust meat and black bean stew seasoned with spicy peppers, it's satisfying, fortifying and warms you up from the inside.
Long ago I learned that there seem to be endless versions.
Just look at all the cook-offs around the world.
To all those different versions, I'd like to add one of our own, a recipe we've developed over the years and accompanied with an ice-cold beer, after all, a perfect accompaniment, as well as a rich source of flavor in many recipes, including this one.
As you'll see, there are many stages to the preparation, though each is fairly simple.
Don't worry, the raves will be worth it!
The reason behind the number of steps is the fact that a good dish has real complexity and depth, giving this recipe many different layers of flavors and textures, all of which work together to produce a stew that satisfies mightily with every spoonful.
Here, the recipe calls for beef.
But you could also make it with pork, lamb, duck, or even chicken. (If using chicken, I only add the browned meat to the pot for the last 30 minutes of simmering.)
Once you've tasted it, you can also feel free to vary the seasonings, and the heat level, as you like.Best Chili Ever
If you like yours spicy like we do, you can add a chopped jalapeno and/or 1/2 to 1 tsp. red chili flakes (or offer to guests on the side).
Serve with warmed corn tortillas or a nice crusty bread and a green salad topped with orange slices and you've got a complete meal that will have them wanting for more!
Makes: 10 to 12 Servings
Ingredients:2.5 lbs. ground meat (either buffalo, beef, chicken, turkey, or mixture)
Preparation;In a large pot over medium high heat, sauté the ground meat in olive oil until cooked.
Serve accompanied by bowls of cheese, onion and sour cream, for guests to add to taste, along with warm tortillas.
We hope you and your friends enjoy this ultimate chili recipe!Tweet
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