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Thursday, January 25, 2018

Jay D's Bites: Black Bean Chili

When it comes to comfort food during the winter, we think of chili. We love that you can use different proteins and make it unique to you, especially during Louisiana hunting season. The depth of flavor coming from all of the different vegetables in this chili will have you going back for more. The chipotle and guajillo peppers from Jay D’s Coffee Chile Rub gives this dish a kick of heat. This colorful, heart warming chili will satisfy your comfort food craving all winter long!


Black Bean Chili

Serves 4-6

Photo Credit: Jordan Hefler Photography
Photo Credit: Jordan Hefler Photography

2 Tbsp canola oil
2 lb beef stew meat
1 cup onion, diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 ear corn (off cob)
1 cup carrots, diced
¼ cup jalapeƱo, seeded and diced
1 Tbsp garlic, minced
2 Tbsp tomato paste
28 oz can tomato sauce
15 oz can diced tomatoes
5 Tbsp Jay D’s Coffee Chile Rub
2 Tbsp chili powder
¼ tsp cayenne pepper
1 Tbsp balsamic vinegar
1¼ cup canned black beans
1 cup chicken stock
Salt and pepper to taste
1 lime, wedged for garnish
1 diced avocado for garnish
½ bunch cilantro, chopped for garnish

Heat canola oil and brown beef with salt and pepper to taste. Do not overload the pan, brown in batches to prevent steaming. Remove beef from pan and set aside. Add onions, bell peppers, carrots, jalapeƱos, corn and tomato paste to pan. Over medium heat, cook for 6 minutes stirring frequently. Add garlic, and cook until fragrant. Add tomato sauce, diced tomatoes, Jay D’s Coffee Chile Rub, chili powder, cayenne and balsamic vinegar and bring to boil. Add black beans and chicken stock, then bring back to boil. Reduce to simmer and allow chili to cook 45 minutes to 3 hours. Garnish with lime wedge, diced avocado and chopped cilantro.