Beef Chili With Black Beans Recipe | Kosher 

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes

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Ingredients 🍲 

• 2 lbs ground kosher beef

• 2 Tbsp olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 4 cloves garlic, minced

• 2 cans (15 oz each) black beans, drained and rinsed

• 2 cans (14.5 oz each) diced tomatoes

• 1 small can (6 oz) tomato paste

• 2 cups beef broth (kosher-certified)

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1 ½ tsp chili powder (adjust to taste)

• 1 tsp ground coriander

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp cayenne pepper (optional, for heat)

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Instructions

1. Cook the beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking up large chunks with a spoon. Drain excess fat if necessary.

2. Sauté vegetables: Add onion, bell peppers, and garlic. Cook for 5–6 minutes until softened and fragrant.

3. Add seasonings: Stir in cumin, paprika, chili powder, coriander, salt, pepper, and cayenne (if using). Let spices toast for 1 minute.

4. Build the chili: Mix in tomato paste, diced tomatoes, black beans, and beef broth. Stir well to combine.

5. Simmer: Reduce heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally until flavors meld and chili thickens.

6. Taste & adjust: Add more salt or spices to taste before serving.

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Serving Suggestions

• Garnish with fresh cilantro, diced avocado, or chopped scallions.

• Serve with warm challah rolls, rice, or over baked potatoes for a filling kosher meal.

• For dairy-free creaminess, top with sliced avocado or a dollop of non-dairy sour cream.

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✨ Chef’s Note:
This chili is the perfect balance of rich, smoky, and hearty flavors—comfort food that warms the body and soul. Ideal for Shabbat lunch, game nights, or any time you want to feed a crowd with something deeply satisfying.

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