Subscribe
Menu

Oaxacan Spiced Chili

Prep Time:  2-6 hours (if pre-soaking beans)

     Cook Time:  2-4 hours

     Serves:  8-12

Bowls of Chili
Photo by Sunny Frantz

When Halee Wepking combines ‘Cayenne’ red beans and black beans, grown at her Ridgeway farm, with the Oaxaca spice blend from Madison maker, The Deliciouser, the result is a rich and hearty pot of chili. The dark and smoky spice mix brings depth to this winter season favorite while beautifully creamy beans remind you why they should be a staple in everyone’s pantry.

Ingredients

  • ½ pound dried ‘Eclipse’ black beans (or any variety of black bean)
  • ½ pound dried small red ‘Cayenne’ beans (or red kidney bean)
  • Water
  • Salt
  • 2 tablespoons of a neutral oil
  • 2 pounds ground beef, preferably grass-fed and finished
  • Salt and pepper
  • 1 large yellow onion, coarsely chopped
  • 4 garlic cloves, finely chopped or grated
  • 2 tablespoons of The Deliciouser Oaxaca spice blend (or similar spice blend that includes chili peppers, onions, raw cocoa, oregano, tomato)
  • 4 cups cooked ‘Eclipse’ black beans
  • 28-ounce can of organic pureed tomatoes
  • 4 cups cooked small red ‘Cayenne’ beans

Directions

  1. For Beans: Check the dried beans for debris, and rinse thoroughly. Add the dried beans and enough water to cover them by about 2 inches. Bring the beans to a full boil, and boil for 10 to 15 minutes. Then reduce the heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until the beans are soft, about 1 to 3 hours. About halfway through the cooking time, when the beans are becoming tender, add 1–2 teaspoons of salt. Note: To shorten the cooking time, presoak the dried beans for 2–6 hours before boiling.
  2. For Chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Break up the beef into small chunks and add it to the pot in a single layer. (Work in batches if necessary to avoid crowding the pot.) Season the beef with salt and pepper, then cook, flipping once, until browned on two sides, about 4 to 6 minutes. Transfer the beef to a bowl, leaving the fat in the pot.
  3. Reduce the heat to medium, add the onion and season it with salt and pepper. Cook until the onion is softened, about 3 to 4 minutes. Add the garlic and Oaxaca spice blend, and stir until fragrant, about 1 to 2 minutes.
  4. Add the beef, tomatoes and cooked beans (including their liquid). Cook uncovered, stirring occasionally, until the liquid is slightly thickened and the beef is tender, approximately 1 hour. Add salt to taste until the chili is rich and nicely spiced. Once it’s done, you can serve the chili with grated sharp cheddar, sour cream, hot sauce, sliced scallions, chopped white onion or cilantro.

Notes