With the weather turning cooler by the day, you know the snow isn’t from away.  When it starts piling up, try this delicious recipe to take the chill off.  This recipe is low in fat and carbs but high in flavor.  Serve with shredded cheese, sour cream, chopped green onions, or avocado as toppings.

Black Bean Chili

2 lbs. lean ground beef

4 cloves garlic, finely minced

1 med. onion, chopped

2 large cans of tomatillo’s or 1 1/2 lbs. fresh tomatillo’s

2 fresh jalapenos, minced (remove seeds and ribs to lower the heat – I do one of each)

1 T chili powder

2 t ground cumin

1 large cans diced tomatoes

2 cans of Rotel tomatoes with green chili’s

1 bottle of beer (try not to use a light beer, you want the flavors of a full-bodied one)

2 cans black beans or 1 lb. dry black beans (soaked overnight)

if you want the chili hotter, add some cayenne

salt and pepper to taste

In a large heavy bottomed soup pot, brown the ground beef.  Add the chopped onions and jalapenos.  Cook until the onions turn translucent then add the garlic, chili powder, and cumin.  Cook until the mixtures become aromatic.  Add the tomatillo’s, tomatoes, and black beans.  Simmer for 30 minutes then add the beer and continue simmering until ready to serve.  (I like to make this early in the afternoon so the aromas fill the house.  Then when my family arrives home from work and school, they know something delicious is waiting for dinner.)  Serve with cornbread or fresh hot tortillas.

  Yes, that is peanut butter on the bread.  We love it dipped in the chili.  Try it sometime.

NOTE:  if you are using dried black beans, you will need to allow additional time for cooking of the beans.  Also, don’t forget they need to soak overnight or you will be eating pellets.