There is nothing quite like a steaming bowl of chili to warm your soul. But let’s be honest: not all chili is created equal. Some are too watery, some are too bland, and some just lack that “special something.”
Today, I’m sharing my favorite Zesty Beef & Black Bean Chili. This recipe is the perfect balance of heat (thanks to Rotel and red pepper flakes) and earthy depth (thanks to Mexican oregano). Plus, I’ll show you a simple trick using a flour slurry to get that perfect, thick consistency that clings to your spoon!
Why You’ll Love This Recipe
- The “Bloom” Technique: We toast the spices directly in the beef fat to unlock maximum flavor.
- Versatile Ingredients: Whether you have fresh produce or a well-stocked pantry, this recipe works.
- The Texture: Using black beans and an optional coarse “chili meat” gives this a gourmet mouthfeel.
Ingredients
The Base
- 1 lb Ground Beef (or 1 lb Chili Meat for a coarser texture)
- 1 can (10 oz) Rotel (undrained) — For a mild version, use 1 can (14.5 oz) plain diced tomatoes.
- 1 can (15 oz) Black Beans (rinsed and drained) — Alternative: Kidney or Pinto beans.
- 1 can (8 oz) Tomato Sauce
- 1 cup Beef Broth
Aromatics (Fresh or Pantry)
- Onion: 1 Medium Onion, diced (OR 1 tsp Onion Powder / 1 tbsp Dried Minced Onion)
- Garlic: 3 Garlic Cloves, minced (OR 3/4 tsp Garlic Powder / 1.5 tsp Dried Minced Garlic)
The Spice Blend
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Mexican Oregano
- 1/2 tsp Paprika
- Red Pepper Flakes (to taste)
The Secret Thickener
- 1 tbsp Flour + 1/3 cup Water (whisked together until smooth)
Step-by-Step Instructions
1. Brown the Meat
In a large pot or Dutch oven over medium-high heat, brown your ground beef or chili meat. If you are using fresh onions, add them now and sauté until translucent. Drain the excess grease. (If using fresh garlic, stir it in now for just 60 seconds).
2. Bloom the Spices
Stir in your dry aromatics (if not using fresh), chili powder, cumin, Mexican oregano, paprika, and red pepper flakes. Stir for about 1 minute. You’ll smell the spices become fragrant—this is the secret to deep flavor!
3. Simmer
Add the Rotel (or diced tomatoes), black beans, tomato sauce, and beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes.
4. Thickening Time
While the chili simmers, whisk your flour and 1/3 cup of water in a small bowl until there are no lumps. Slowly pour this slurry into the pot while stirring.
5. Final Touch
Leave the lid off and simmer for another 5–10 minutes. This allows the flour to thicken the sauce into a rich, hearty gravy and ensures the flavors are perfectly concentrated.
How to Serve
Ladle the chili into deep bowls. For the best experience, top generously with:
- Shredded Cheddar or Pepper Jack Cheese
- A big dollop of Sour Cream
- Optional: Sliced jalapeños or a squeeze of fresh lime.
Tips for Success
Mexican Oregano vs. Regular: If you can find Mexican oregano, use it! it has citrusy notes that pair beautifully with the Rotel. Make it Ahead: Like most chilis, this tastes even better the next day after the flavors have had time to marry in the fridge.