Soups & Stews

Tampa-Style Black Bean Chili Tom & Kari

Just some friendly advice. When chopping dried chili peppers, be sure to wear protective gloves! Oils from peppers can get into your skin and cause discomfort!
This is one of Tom's all-time favorites!


6 15-ounce cans black beans
2 tablespoons vegetable oil
1 large onion, chopped
8 garlic cloves, minced
2 to 4 pounds ground beef
2 28-ounce cans tomatoes
2 large green bell peppers, chopped
3 tablespoons chili powder, or to taste
3 tablespoons ground cumin, or to taste
8 dried chili peppers, chopped, or to taste (we use dried chipotle peppers)
6 to 12 ounces beer
Sour cream for garnish
Diced tomatoes for garnish
Chopped cilantro or parsley for garnish

Drain the canned beans, reserving some of the liquid to thin the chili, if desired. Heat the oil in a large heavy kettle. Add the onion and garlic; cook until soft. Add the ground beef; cook and stir until brown. Drain liquid. Add the tomatoes, green peppers, chili powder, cumin, and chili peppers. Cook over low heat 10 minutes.

Add the drained beans with some bean liquid, if desired. Simmer over low heat about 3 hours, stirring frequently. If the chili is getting too thick, add up to 12 ounces of beer during cooking.

Serve garnished with sour cream, diced tomatoes, and chopped cilantro or parsley.

12 servings



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