Sunday Night Black Bean Chili

The sun is already beginning to set as we pull into the driveway. It’s been a fun weekend at the lake with football and friends. There’s a little leftover ground beef and I’m sure I have a few pantry staples to pull something together. Sunday Scaries will be a little more comforting with a quick, hearty one-pot meal. Maybe we’ll curl up with Audrey Hepburn and William Holden in Sabrina and ease into the new week, David Larrabee style, unbothered by the day on the calendar.

• 1 1/2 lbs ground beef
• 1 lb ground pork
• 2 onions – chopped
• 2 cloves garlic – chopped
• 2 chipotle chilis in adobo sauce, chopped
• 1/4 tsp cocoa powder
• 2 tbs chili powder
• 2 tbs cumin
• 1 tbs tomato paste
• 1 (4 oz) can diced green chilies
• 1 cup chicken stock
• 2 (26 oz cartons) chopped tomatoes (Pomi)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 TBS masa harina mixed with 1 tbs water
• Kosher salt and freshly ground pepper to taste
• avocado, lime, grilled corn, shredded cheddar, cilantro – to garnish

In a dutch oven, brown the ground beef and pork. Drain excess fat and transfer meat to a bowl.

Add onions and cook until translucent. Add garlic and cook until fragrant.

Stir in chipotle chili, cocoa, chili powder, cumin, tomato paste and green chilies and cook 2 minutes.

Deglaze with the chicken stock, scraping any browned bits from the bottom of the pot. Return the meat to the pot.

Add the tomatoes, beans, and masa mixture plus 1 cup of water. Season with salt and freshly ground pepper. Simmer 30 minutes, until thickened and flavors come together.

Kabie Plates

Fill a dark bowl with chili. Around the edges, place grilled corn, sliced avocado, shredded cheese and a lime wedge. Sprinkle center with chopped cilantro.