Black Bean Chili

• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 Yellow Onion(110g)
• •
  4 Garlic(12g)
• •
  0.5 lbs 80/20 Ground Beef
• •
  45 oz Beans, Black, Canned, Drained
• •
  10 oz Rotel, Diced Tomatoes & Green Chilies, Original
• •
  6 oz Tomato Paste
• •
  1 tbsp Chili powder
• •
  1 tsp Cumin, Ground
• •
  0.5 tsp Paprika, Smoked
• •
  0.5 tsp Oregano, Dried
• •
  0.5 tsp ½ tsp salt ($0.04)
• •
  2 cup 2 cups water ($0.00)

Instructions

1. 1Dice the onion and mince the garlic. Heat the olive oil in a large pot over medium heat, add the onion and garlic, and cook 2–3 minutes until the onion is softened and translucent.
2. 2Add the ground beef to the pot and cook over medium-high heat 5–7 minutes, breaking it apart with a spoon, until no longer pink and browned throughout.
3. 3Stir in the tomato paste and cook 1–2 minutes over medium heat, stirring constantly, until the paste darkens slightly and coats the beef.
4. 4Add the black beans (drained), Rotel tomatoes with juices, chili powder, ground cumin, smoked paprika, and dried oregano. Stir until fully combined.
5. 5Pour in the water, stir well, and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover with a lid, and simmer 15–18 minutes, stirring occasionally, until the liquid thickens slightly and flavors meld. The chili should be thick enough that a spoon leaves a brief trail across the bottom of the pot.
6. 6Taste and adjust seasoning with salt as needed, starting with ½ teaspoon.
7. 7Divide the chili evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.