Cowboy Beef and Black Bean Chili

Yesterday was the perfect day for chili and rodeo.  It was a snowy morning and the wind blew all day with a high in the upper teens.  After chores we didn’t venture out very much.  I made some Christmas goodies and J watched the National Finals Rodeo on TV.  Last night we watched The Hangover and J made good old fashion popcorn.  You know, heat oil in a pan and pop some corn.  Delicious!

I made another recipe from  The Healthy Beef Cookbook!  This was a recipe I tried when I first got the cookbook and decided to make again.  I made a half batch of this recipe and had a few changes.  The original recipe called for Chili-Seasoned or Zesty Style Diced Tomatoes.  I could not find any such tomatoes in the big city when we went last week.  I used two cans of plain diced tomatoes.  Dark beer is also called for; we are not dark beer drinkers.  In addition, we found out there is no Beer in our house.  Oops!  Hubby thinks we may have to remedy this issuse soon.  I used 8 oz of water and a beef bullion cube.


1 pound Ground Beef

Onion, chopped – I used a red one this time

2 Cloves Garlic, minced

Yellow Bell Peppers, chopped – I also tossed in a little Orange Bell Pepper as I think the added color is fun!

1 small Jalapeno Pepper, seeded and chopped


1/8 C Chili Powder

½ T Ground Cumin

½ teaspoon Dried Oregano Leaves

½ teaspoon Dried Thyme Leaves

1/16 teaspoon Ground Red Pepper – I used Cayenne Pepper

28 oz Crushed Tomatoes – I used Diced Tomatoes because that is what I had on hand

1 Can (14-14 ½ oz) Beef Broth

8 oz of water

1 Beef Bullion Cube

3 T Tomato Paste

½ T Honey

1 Can Black Beans

Salt and Pepper, as desired


Brown ground beef until no longer pink, drain, add to soup pot and set aside.

Saute onion, garlic, peppers and jalapeno.  Add to soup pot.

Add seasonings and remaining ingredients.

Bring to a boil, reduce heat and simmer 45 minutes.

Uncover soup pot and continue to simmer 30 minutes or until thickened to desired consistency, stirring occasionally.

Season with salt and pepper and garnish with your favorite toppings.

I garnished our chili with cheddar cheese and crumbled bacon.  I also made cornbread.  I cheated and used a sweet cake like cornbread mix.  The Hubby and I both agree that sweet cornbread is not the best match for this chili.  Next time I will make a buttermilk cornbread recipe.



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5 Responses to Cowboy Beef and Black Bean Chili

  1. Candy C. says:

    Gosh, I love chili this time of year! Yours looks amazing! I have a recipe that uses pork loin and honey and brewed coffee, all kinds of stuff and it is really good too. I can’t imagine the high in the teens, we are highs in the 40s today and that is just WAAYYY too cold for us! 🙂

    • Robyn says:

      I am a chili lover too! I have made Chicken Chili and neither the Rancher nor I were big fans. I would love to try a pork influenced chili.

      This morning the thermometer read 3 degrees when I got up! I think 40’s would be nice winter temps.

  2. Miz Helen says:

    This is a great Chili recipe, we would just love your Cowboy Beef and Black Bean Chili. I really wish I had a bowl right now, it would be so good! Your photo’s are awesome. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

    • Robyn says:

      Miz Helen

      I hope you try the chili! Thank you for the compliments and the pin. Look forward to next week’s edition of Full Plate Thursday.

  3. Miz Helen says:

    I pinned your recipe!

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