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Beef 'n' Black Bean Chili with Cheesy Chips to Dip

Beef 'n' Black Bean Chili with Cheesy Chips to Dip


For the Spice Blend:

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons pimenton/smoked sweet paprika
  • 2 teaspoons dried oregano
  • 3 tablespoons chili powder (store-bought blend, such as Gebhardt's, or chili powder with lime or create one, such as ancho, Aleppo and Espelette)

For the Chili:

  • 2 tablespoons olive oil
  • 2 pounds lean ground sirloin
  • Kosher salt and coarse black pepper
  • 2 tablespoons Worcestershire
  • 1 large onion, finely chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 5 cloves garlic, chopped
  • 1 ½ cups beef bone broth or stock
  • One 28-ounce can diced or crushed fire-roasted tomatoes
  • One 15-ounce can black beans
  • Juice of 1 lime

Pick 'n' Choose Toppings and Chips:

  • 1 bag corn tortilla chips
  • Grated sharp orange cheddar and/or Pepper Jack
  • Scallions or chopped white onion
  • Sour cream
  • Pickled or fresh jalapeno
  • Avocado


  1. For the spice blend, combine the ingredients and reserve. 

  2. Heat oven to 375°F. Place tortilla chips on a baking tray.  

  3. For the chili, heat oil in large Dutch oven or deep cast-iron skillet over medium-high to high heat with oil, 2 turns of the pan. 

  4. Pat meat dry, add to hot oil and break up. Season liberally with salt and coarse black pepper and develop a crust on the crumbles of beef, about 10 minutes. Add the master spice blend and Worcestershire, onions, jalapeño pepper and garlic and stir a minute. Add stock, tomatoes and beans, reduce heat to low and simmer. Before serving, add the juice of 1 lime.     

  5. While the chili simmers, warm the chips topped with cheeses and scallions or onions. 

  6. Serve chili with cheesy chips on side for dipping and toppings of choice.