Beef and Black Bean Chili

Instructions

1. Step 1

   Dice the onion and bell pepper, mince the garlic, and drain and rinse the black beans.

   Cookware: colander, cutting board, knife

2. Step 2

   Heat the olive oil in a Dutch oven over medium heat. Add the onion and bell pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the ground beef and cook over medium-high heat, breaking it into small pieces, until browned with no pink remaining and it reaches 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 gr Ground Beef

   Cookware: Dutch oven, instant-read thermometer, wooden spoon

5. Step 5

   Add the chili powder, cumin, oregano, salt, black pepper, and tomato paste. Cook over medium heat, stirring continuously, until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 24.0 gr Chili Powder, 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 7.0 gr Ground Cumin, 9.0 gr Salt, 60.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Stir in the crushed tomato, beef stock, and Worcestershire sauce. Bring the chili to a gentle boil over medium-high heat.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 ml Beef Stock, 800.0 gr Canned Crushed Tomato, 15.0 ml Worcestershire Sauce

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Reduce to low heat and simmer uncovered, stirring occasionally.

   Timer: 20 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the black beans and continue simmering over low heat until the beans are hot and the chili is thick.

   Timer: 10 min (fixed)

   Ingredients used: 480.0 gr Black Bean

   Cookware: Dutch oven, wooden spoon