Beef and Black Bean Chili


3 tsp olive oil, divided

1 lb ground sirloin

1 tsp coarse salt

1 large yellow onion, chopped

2 cloves garlic, minced

1 tbsp Chile powder

1 tbsp ground cumin

1 tsp ground oregano

½ tsp ground cinnamon

1 ½ cups reduced-sodium chicken broth

1 cup water

10 tomatoes, peeled and stewed

2 tbsp honey

8 oz Black beans (I use dried beans made according to package directions)

1 tbsp lime juice

Serves 6.


Heat 1 tsp oil in a heavy dutch oven over med heat.  Add beef, and brown, breaking up meat with a spoon, until no pink remains, about 5 min.  Using a slotted spoon, transfer meat to a small bowl.  Sprinkle with salt, and set aside.

Drain liquid from pot, and add the remaining 2 tsp oil.  Add onion and sauté until soft but not browned, about 5 minutes.  Add garlic and sauté 1 minute more.  Stir in chili powder, cumin, oregano and cinnamon.  Cook 1 minute.

Add chicken broth, water, beef, crushed tomatoes, and honey.  Reduce heat to med-low; simmer 1 hour, stirring occasionally.

Add beans and lime juice and cook 5 minutes.

Optional toppings:  Shredded cheddar cheese, dices avocado, chopped green onions, chopped cilantro, roasted pumpkin seeds and lime wedges.