Here in Chicago, we had been enjoying a mild winter up until this week. But the Arctic blast that has settled over the city is making us forget all about those warm temperatures and sunny days.
At least cold weather means it’s time for chili!
Our crock pot has been working overtime this month, with nearly four out of five meals being slow-cooked. It’s not only convenient — everything seems to be busier right now — but the enticing aroma wafting through the house all day makes the frigid weather easier to tolerate.
This time I decided to try something a little different. Texas black bean chili is similar to my standard chili recipe, but with a few twists. Besides using black beans instead of kidney beans, of course.
For this recipe, I substituted my barbeque dry rub for the standard chili powder/cumin flavoring. The barbeque dry rub contains a wide variety of different spices, but no cumin or chili powder. So the chili ends up tasting radically different, both sweeter and spicier.
If you have store-bought barbeque rub or dried barbeque seasoning, that works fine, too.
Texas black bean chili is also mas caliente than standard chili because of the addition of canned diced chile peppers. You can spice it up even more by including the seeds and ribs from the jalapeno, if you want. But be careful, once you add the heat, you can’t take it out. Another option would be to just let people add their own hot sauce if they prefer flaming hot chili.
Hope you’re staying warm where you are!
Texas Black Bean Chili
1 medium white onion, diced
1 green pepper, seeds and ribs removed, diced
2 jalapenos, seeds and ribs removed, diced
1 small can diced green chiles
2 cans black beans, drained
1 large can of whole peeled tomatoes
2 TBS EVOO
1 lb ground turkey (or ground beef)
2 TBS Barbeque Dry Rub
1/2 cup water
Sea salt and fresh cracked black pepper to taste
1 12-ounce can spicy V-8
1. Put cast iron pan on fire. When hot, add oil. When smoking, add half of the onions. Saute until soft, about five minutes, then add the turkey and cook until brown, stirring occasionally, about 10 minutes. Add barbeque dry rub and water and cook an additional minute.
2. In crock pot, combine beans, the other half of the diced onion, green pepper, jalapeno and chiles. Add the turkey and stir together. Add the juice from the whole peeled tomatoes, then hand crush the tomatoes into the pot. This is important to get the right texture for the tomatoes. Pour in spicy V-8 and stir.
3. Cook on low for 8 hours, stirring once or twice. When fully cooked, adjust the flavor by seasoning with salt and pepper to taste.
I usually serve my chili with oyster crackers, shredded Mexican cheese, cooked macaroni noodles, diced onions and fat free sour cream, but you can just use whatever condiments you like best.
What sort of meals do you like to make when the temperatures start to fall? Share your ideas in the comments section below. And thanks for looking at my blog.