Black Chili

Yield: 8


  • 3 TBSP. vegetable oil
  • 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
  • 2 cups beef broth
  • 2 (30 oz.) cans black beans, drained and rinsed
  • 8 oz. tomato sauce
  • Salt to taste
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  1. Place a large pot over medium-high heat and add oil, follow by ground meat, break it with a spoon as desire. Cook for about 7 minutes.
  2. Add the onion. Cook for 5 minutes, stirring occasionally.
  3. Add the chili powder, cumin, sugar, tomato paste, garlic, salt, pepper, and cayenne. Stir until well combined.
  4. Add the broth, drained beans, and tomato sauce. Stir well.
  5. Bring it to a low boil. Then, reduce the heat to low and simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  6. Remove the pot from the heat and enjoy.


  • As soon as the Chili is cooked you can eat it, however, I believe that the following day the flavors are even better.
  • Top it with small diced onion, sour cream, cheddar cheese, salsa, or diced tomatoes, garnish with corn chips.