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Barbecue Black Bean Chili Recipe

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This recipe for Barbecue Black Bean Chili is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 container (18 oz) refrigerated original barbecue sauce with shredded pork or chicken
2 cans (15 oz each) black beans, drained, rinsed
1 can (28 oz) crushed tomatoes, undrained
1 can (14 oz) beef broth
1 package (1.25 oz) taco seasoning mix
1 teaspoon ground cumin
1 teaspoon chili powder
Toppings, if desired
Sour cream
Grated cheese (such as Colby-Monterey Jack or Cheddar)
Salsa
Pickled jalapeņo slices and/or chopped green chiles
Red pepper sauce
Tortilla chips
Directions:
Directions:
In 4 1/2-quart Dutch oven or 4-quart saucepan, mix chili ingredients. Heat to boiling over medium-high heat, stirring occasionally.

Reduce heat; simmer uncovered 20 minutes, stirring occasionally.* Serve with choice of toppings.

High Altitude (3500-6500 ft): Add 1/ 4 cup water to all chili ingredients.
Chef's Notes:

For a thicker consistency and more flavor, simmer longer. If time does not permit longer cooking, mix 1 tablespoon cornstarch and 1/4 cup cold water until blended. Stir into chili; return to boiling and cook until desired consistency.

 

 

 

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