Fine Cooking magazine states that pureeing the beans, tomatoes, and chile in the food processor achieves two goals: It helps thicken the chili, and it supplies a more intense hit of heat and flavor, which translates into less time simmering on the stove.
- Ready Time :
0 min
Servings
Ingredients
- 3-15 oz. cans black beans, rinsed and drained
- 1 medium 14 1/2-oz. can diced tomatoes
- 1 medium chipoltle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
- 2 tablespoons Extra-virgin olive oil
- 1 pound 85% lean ground been
- Kosher salt
- 1 large red onion, finely diced
- 1 1/2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 lime
- 1/2 cup chopped fresh cilantro
- freshly ground black pepper
- 1 ripe avocado, cut in a medium dice
Directions
Put one-third of the beans into a bowl of food processor, along with the tomatoes and their juices, chipotle, and adobo
Heat the oil in a 5 to 6 qt. Dutch oven or similar heavy -duty pot over medium-high heat until it’s shimmering hot, about 2 minutes
add the beef, season with 1/2 tsp salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes
Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 minutes.
Add the chili powder, and cumin and cook for 20 seconds.
Add the remaining black, beans, the pureed bean mixture, and the beef to the pot and simmer for 10 minutes, stirring frequently.
Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.
Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili; topped with the avocado mixture and remaining cilantro.
Serve with : Crumbled tortilla chips. Put about 3 handfuls in a zip-top bag, crumble them coarsely, and use them as an an additional chili topping.