Black Chili

Yield: 8


  • 1 cup yellow onion small diced
  • ½ Lb. Italian sausage
  • 1 Lb. ground beef
  • 2 ½ tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic paste or minced
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 1 ½ cups beef broth
  • 1 (16 oz.) can black beans, drained and rinsed
  • 1 (8 oz.) can tomato sauce
  • Salt to taste
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  1. Place a large pot over medium-high heat and add sausage, break it with a spoon as desire (after a couple of minutes you’ll have plenty of fat at the bottom of your pot).
  2. Add the onion. Cook for 5 minutes, stirring occasionally.
  3. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  4. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and cayenne. Stir until well combined.
  5. Add the broth, drained beans, and tomato sauce. Stir well.
  6. Bring it to a low boil. Then, reduce the heat to low and simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.