This Mexican Black Bean Chili is probably one of the best recipes I have made for chili in a long time. This stuff was so good I literally ate it for breakfast! Just enough heat to make your mouth happy and a perfect blend of spices. This is a must make if you love chili!
Mexican Black Bean Chili
As a child I was never a huge fan of chili.  As an adult, I love it!  I even will order it when eating out.  My favorite kind of chili will have the best of ingredients, including Certified Angus Beef, a tiny amount of brown sugar and a good amount of spice!  I hit perfection with this one and cannot wait to share it with you!
Mexican Black Bean Chili
I grew up eating chili with cornbread and I still love it that way.  Grumpy grew up eating chili on top of rice.  While he still likes to eat it on rice, I’ve kind of converted him over to corn chips.  You know, the Fritos Scoops?  While he isn’t crazy about cornbread, he will ask me if I’m going to get some Fritos Scoops to go with our chili now.  I can live with that!


Mexican Black Bean Chili
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 8 servings
  • 1-1/2 pound lean Certified Angus ground beef
  • 2 jalapeno peppers, diced
  • 1 red bell pepper, diced
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1/2 tablespoon chipotle chili powder
  • 2 tablespoons chili powder
  • 2 teaspoons splenda brown sugar (or 1 teaspoon regular brown sugar)
  • 1/2 teaspoon salt
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 (15 ounce) cans black beans, rinsed and drained
  1. In large saucepan over medium heat, cook peppers, onion and garlic in olive oil until onions become translucent, about 3 minutes.
  2. Add ground beef and cook until browned, stirring occasionally.
  3. Add cumin through salt to browned beef mixture and stir to combine.
  4. Add black beans and tomatoes and simmer about 30 minutes. Serve with additional jalapenos if desired.