This flavorful Black Bean Chili has been my go-to chili for years! It’s perfect on a chilly winter’s night, game day, or whenever warm comfort food is needed!
I’m not super picky, but I’m also not very fond of kidney beans as my chili beans. When I swapped them out for black beans in my chili, I knew I was onto something! This Easy Chili Recipe is perfect on a chilly autumn or winter night or for game day!
If you are trying to cook the beans until they fall apart and mash them as a thickener, as black beans are smaller than standard red kidney beans, you typically need a little less time. And yes, they work fine in chili. When I’m making a vegetarian chili, I often use both types so there’s more variety of texture.
Why You Must Make
When I asked Bill if he wanted Chili or Baked Potato Soup on Super Bowl Sunday, there was no hesitation when he answered. It’s always game-day chili for the Super Bowl. I usually just saute up some onions, garlic, and ground beef, season liberally with cumin, chili powder, and whatever catches my fancy, and dump in cans of tomatoes, tomato sauce, or tomato paste, and beans. It never tastes the same. It’s always good, and sometimes amazing.
I decided it was time to brand my own recipe. I have never been a fan of kidney beans, so I knew I’d feature black beans in this version. They’re so much better!
- You can add your favorite beans and toppings!
- By cooking the spices in the olive oil and fat from the beef, the flavors are drawn out making for a more flavorful chili.
- It’s perfect for game day, Cinco de Mayo, and informal parties!
- Check your pantry for these staples: olive oil, chili powder, cumin, bay leaves, crushed red pepper flakes, and salt
- Ground Beef – Lean, not extra lean, is best. You’ll want some fat for flavor. Look for an 80/20 mix of meat/fat.
- Onion
- Fresh garlic
- Red bell pepper – Sweeter than green pepper, but either will do.
- Celery
- Canned Tomatoes including whole tomatoes, chopped tomatoes, and tomato sauce
- Canned black beans or your preferred chili beans, drain and rinse before adding to the chili.
- Beer, optional. It does not need to be a premium beer. Alcohol is a flavor enhancer and if you simmer it for long enough, it will evaporate.
- Toppings – Use your favorites which may include shredded cheddar cheese, sour cream, diced onions, avocados, and peppers.
- If you have the time, make your chili the day before you plan to serve it. The flavors will have more time to incorporate into the broth making a more well-rounded dish.
- PRO- Tip: Add your spices when you’re browning your beef. The essential oils in them will release into the beef fat adding more flavor than adding later in the process.
- A touch of sugar will balance the acidity of the tomatoes.
- PRO- Tip: Did you know alcohol is a flavor enhancer just like salt? The beer is totally optional, but it does add a certain depth of flavor. If you simmer it for 30 minutes after adding the beer, most of the alcohol evaporates.
- Use any kind of bean you like in this chili.
- Slow-cook your chili at a simmer for the best flavor development and to allow the beef to tenderize.
- Besides ground beef, chunks of chuck roast or brisket make excellent chili. Brown it first to develop that delicious flavor from the Maillard reaction. Then, make sure to simmer it long enough for the connective tissue to break down, making the meat tender.
I lined up the cans and spices and jotted notes as I sprinkled and poured. Bill and I thought this was a splendid batch of chili, though he wasn’t thrilled I was using his “good beer” to pour into soup. I now have a less appealing brand of beer in the fridge for cooking.
- Layer the flavors starting with the aromatics (onion and garlic) and vegetables (celery and green pepper). Cook until soft in oil.
- Add the ground beef and break it apart while browning. Browning indicates the Maillard reaction is taking place which gives meat its terrific savory flavor.
- Drain any excess grease and add the spices. Stir and let the heat and oil draw out the flavors.
- Add the rest of the ingredients and simmer, adding water if needed if simmering more than an hour.
- Taste and reseason if necessary. If the chili is too acidic for your palate, add a couple of teaspoons of sugar.
- Serve hot with your favorite toppings.
Katie felt it was a bit too spicy for her tender palate. Adjust the spices to your liking, especially the crushed red pepper flakes. A dollop of sour cream will go a long way in mellowing the heat, too. I chose shredded cheddar cheese, avocados, diced bell pepper, and jalapenos for my garnishes. My dad would have loved some diced onions. I also love to make a batch of my buttermilk corn muffins to round out the meal.
Kidney Beans are the classic chili bean, but I am not fond of their mealy texture, so I prefer using Black Beans. Northern White or Cannellini Beans go in my white chicken chili. Pinto Beans are another option to consider. A combination of beans also works.
Adding salt, but not too much, is key. Alcohol, as mentioned above, is another key flavor enhancer, and if you add it early most of the alcohol should evaporate as the chili simmers. Coffee or espresso powder is another secret ingredient for some chefs. Again, start with a little, let it cook, taste, and then add more if you’d like. Make sure to add your spices when you’re cooking the onions, etc, in oil or with the ground beef. The oil will pull out the flavor of the spices, giving an extra boost of flavor. Soy sauce, fish sauce, and Worcestershire sauce have that “5th sense of taste” or umami. You can try any one of those, but since they’re salty, cut back on the salt you use. Chocolate is another possibility. Use unsweetened chocolate or cocoa powder to add a rich, deep flavor.
Yes, rinse the beans, since the liquid in the can won’t add any flavor to your chili. Use a colander, shake off any excess water, and then add them to your chili.
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Can you substitute Great Northern beans for kidney beans in chili?
FAQ
Can I substitute black beans for kidney beans in chili?
What is the best bean to use in chili?
Are black beans and kidney beans interchangeable?
What beans can you substitute in chili?
Can you substitute black beans for kidney beans in chili?
Let’s look at a common case where beans are important – chili. Have both kidney and black beans (usually in a 1:1 ratio) – like our high protein vegan chili recipe. The fact that many recipes already swap in some black beans for kidney beans pretty much tells you that you can substitute black beans for kidney beans in chili if needed.
Can black beans be part of a low-carb diet?
Black beans have a high amount of carbohydrates in their composition, which is why they are not recommended for a low-carb diet. However, they are rich in fiber and protein.
Are kidney beans good for chili?
Kidney beans are a classic choice for chili. They are a great source of protein, fiber, and iron, and their dark red color adds a rich hue to the chili. The flavor of kidney beans is slightly sweet and earthy. Pinto beans are creamy and mild, and they provide a nice texture to the stew.
Are kidney beans better than black beans?
Kidney beans are larger, have a slightly starchy texture, and are slightly sweeter than black beans. They also hold their shape better during cooking. Black beans, on the other hand, have a firmer texture and a more earthy flavor, and tend to break apart more when cookedmaking them ideal for dishes like chili.