Southwestern Black Bean Chili

I have been too lax in keeping up with my Chef Jim's Recipes Blog. I apologize. Between working on or promoting new novels, the holidays, and my band, I've been pressed for time. New Year's resolution #2 - Do better. Here is a great chili recipe to warm your insides on a cold, wintry day.

Southwestern Black Bean Chili

1# ground beef, 80/20

2 cans cooked black beans, or cook 1# dry beans until almost done following directions on bag.

1 tablespoon minced jalapenos

1/4 cup diced onions

1/4 cup diced red or green bell peppers

1 pkg. chili seasoning mix

1 1/2 tsps roasted and dried chilies. (I use a mixture of guajillo, ancho,  cascabel, pasilla, and chilies de arbol, but any will do.)

3 tsps sofrito paste (Pulped onion, peppers, garlic, and vegetables available in most Mexican food sections) 

1 tablespoon olive oil

3 cups beef stock

1/4 cup V8 juice (I don't like a lot of tomato flavor in chili. You can use 1/4 cup tomato sauce or 1 tsp tomato paste.

1/4 tsp dried thyme

1/4 tsp cumin

s/p to taste

Cook beans until beginning to tenderize, Drain and rinse. Using same pan, heat oil, saute onions, peppers, and jalapenos. Add ground beef and cook until brown. Add dried herbs and chilies. Stir well. Add other dry ingredients and stir again. Add stock and tomato sauce, tomato paste, or V8. Add beans. Simmer for 2 1/2 hours until beans are cooked and chili develops a nice taste. Season with salt and pepper.  

Note - If you like your chili hot or scorching, add more dried chili mixture or hot sauce.

Serve with sour cream and tortilla chips, or ladle over spaghetti for a Chili Mac.

Note - Chil1es Heat Index
         
           Cascabel                                     1,000-3,000 Scoville Units
           Jalapeno                                      2500-10,00SU
           Pasilla                                         250-4,000SU
           Chiles de Arbol                           15,000-30,000SU
           Guajillo                                       250-5,000SU Slightly fruity taste
           Poblano                                       1,000-2,000SU
           Ancho                                          200-5,000SU
           Morita                                         2,500-8,000SU  Dried they are known as chipolte
           Puya                                            5,000-8,000SU  Slightly fruity taste
          
           Habanero                                     125,000-350,000SU*  (Use with caution)