Black Bean Chili

If you think black bean chili is a meatless meal, think again. This hearty chili recipe mixes black beans and top sirloin steak meat for a filling dinner everyone will love. Onions, green peppers, and a variety of spices will ensure that every bowl will be filled with plenty of flavor. The recipe makes 12 servings, so it's great to make when you have company, or if you make it for a weeknight supper you'll have plenty of leftovers to eat for lunch.  You can also freeze it to have on hand for a busy weeknight when cooking is not an option. You'll also brown the meat and simmer the chili in one pot, your trusty Dutch oven, so cleanup will be a breeze.

Black Bean Chili
Photo: Southern Living
12 cups


  • 1 pound boneless top sirloin steak, cut into 1-inch cubes

  • 2 onions, chopped

  • 1 medium-size green bell pepper, chopped

  • 1 jalapeño pepper, seeded and chopped

  • 3 - 4 garlic cloves, minced

  • 1 ½ teaspoons salt, divided

  • 3 tablespoons olive oil

  • 1 (28-ounce) can crushed tomatoes

  • 1 (12-ounce) bottle dark beer

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon sugar

  • 2 teaspoons dried oregano

  • 1 teaspoon ground black pepper

  • ⅛ - ¼ teaspoon ground red pepper, plus more if desired

  • 2 cups beef broth

  • 3 (15-ounce) cans black beans, rinsed and drained

  • Garnish: shredded Cheddar cheese


  1. Cook first 5 ingredients and 1/2 teaspoon salt in hot oil in a large Dutch oven over medium-high heat, stirring constantly, 8 minutes or until beef browns and vegetables are tender.

  2. Stir in remaining 1 teaspoon salt, crushed tomatoes, 1/2 cup beer, and next 6 ingredients, and simmer, stirring occasionally, 30 minutes. Stir in remaining 1 cup beer, broth, and beans, and simmer, stirring occasionally, 45 minutes or until thoroughly heated. Garnish, if desired.

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