Cowboy Beef and Black Bean Chili

Warm up with a bowl of beef and black bean chili—the perfect fall dinner.

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Fall is here, bringing cooler temperatures and shorter days. What better way to counteract the growing cold than with a bowl of hot chili? So make a pot of this delicious beef and black bean soup for dinner tonight and kiss the chills goodbye! (Recipe and photo as seen in The Healthy Beef Cookbook published by John Wiley & Sons.)

Cowboy Beef and Black Bean Chili

Total Recipe Time: 2 hours

Serves 8


  • 2 pounds ground beef (95% lean)
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chopped onions
  • 2 tablespoons minced garlic
  • 2 medium yellow bell peppers, chopped
  • 1 large jalapeño pepper, seeded, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano leaves, crushed
  • 1 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground red pepper
  • 1 can (28 ounces) crushed canned tomatoes, undrained
  • 1 can (14 1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained
  • 1 can (14 ounces) ready-to-serve beef broth
  • 12 ounces dark beer
  • 1/3 cup tomato paste
  • 1 tablespoon honey
  • 2 cans (15 ounces each) black beans, rinsed, drained
  • Chopped fresh cilantro (optional)


Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.

Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme, and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste, and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.

Calories: 364

Protein: 34 g

Fat: 10 g (Sat. Fat: 3 g; Monounsaturated Fat: 4 g)

Sodium: 1131 mg

Cholesterol: 76 mg

Carbohydrates: 39 g

Fiber: 10.6 g

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  1. Ken—You’ll have to come back and tell us what you think of the recipe after you try it out. The opinion of a chili tasting judge is sure to hold some weight!

    Howard—The nutrition facts are based on a single serving of the chili, which is given as 1/8 of the recipe. Hope that helps!

    Thanks for stopping by and commenting, gents!

  2. What is the serving size that the “Nutrition Facts” are based on? It certainly can not be for the entire recipe provided.

  3. Wow,..Now that’s Chili. I have eaten a lot of chili in my time, but n othing like the above. While living in Hobbs, N.M. for 28 years I was ask to be a chili tasting judge a number of times. I tasted some good chili, also I tasted some that just wouldn’t classify as chili. Now out here in East Texas, and fall/winter is approaching, I plan to try my luck with a big bowl of the above recipe. It sure sounds great.


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