Beef and Black Bean Chili – Texas Style

I have reworked the usual Texas style chili to be lower in fat but intense with flavors. I love the smokiness of the ancho chili powder and cumin with the sweetness of the mole. In our family, we are wild about beans and this was a nice way to make beans interesting in a new way.

Servings: 8

Prep Time: 5 minutes

Cook Time: 30 minutes (Slower cooker time: 4 hours)


  • 4 bacon slices
  • 1 pound extra lean stew meat, cut into ½ inch cubes
  • 1 large onion, chopped (about 2 cups)
  • 4 large garlic cloves, chopped
  • 3 ½ cups (or more) beef broth
  • 2 tablespoons pure ancho chile powder
  • 3 tablespoons Texas-style chili powder blend
  • 1 tablespoon ground cumin
  • ¼ cup mole (found in the Hispanic food section of your grocery store)
  • 2 teaspoons (or more) salt
  • 2 teaspoons apple cider vinegar
  • 1 ½ teaspoons dried oregano, crumbled
  • ¼ teaspoon cayenne pepper (optional)
  • black beans, drained and rinsed
  • fresh cilantro, finely chopped
  • flour tortillas
  • avocado slices



  1. Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl and leave 1 tablespoon of the drippings in the pot. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef to bowl with bacon. Reserve 2 teaspoons of the drippings in the pot. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add ½ cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole, 2 teaspoons salt, vinegar, oregano, and cumin. Transfer to a slow cooker.
  2. Add the rest of the broth to the meat in the slow cooker and cook for 4 hours on high.
  3. Right before you are ready to serve, stir beans into the slow cooker
  4. Ladle chili into bowls. Garnish with cilantro and serve with tortillas and avocado.

© 2013, Nicole. All rights reserved.

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