BLACK BEAN & LEFT-OVER BEEF CHILI
Recipe from the kitchen of me, Lori Aronsohn
1 - 15 oz can Trader Joe’s Cuban style black beans
14.5 oz can diced tomatoes
7 oz. can chipotles in adobo sauce
1 small yellow onion, diced
1 T. olive oil
4 slice bacon, cut up
1.5 T. chili powder
2 tsp ground cumin
1.5 to 2 lbs left-over beef pot roast, shredded.
kosher salt
fresh ground black pepper
2 - 15 oz cans black beans
Empty can of Trader Joe’s Cuban style black beans, can of diced tomatoes and their juices, one medium chipotle and all the adobo sauce into food processor. (Reserve remaining chipotle for mean-spirited garnish). Process until smooth and set aside.
Heat oil in large heavy-duty pot over medium-high heat until shimmering hot. Add onion and cook for two minutes. Add diced bacon, cook until onion is translucent and starts to brown and bacon approaches limp doneness. Reduce heat to medium. Stir in chili powder and cumin. Stir in beef. Salt and pepper to taste. Cook, stirring repeatedly, until warm.
Add pureed bean mixture. Add 2 cans of black beans. Cook and stir till simmering.
Cover and simmer for at least an hour.
Serve with sour cream and grated cheese and cornbread.
Oh, and the remaining chipotles.
Enjoy!
