Jazz Cooker’s Black Bean Chili


I don’t remember ever having this at the Jazz Cooker in Indianapolis IN but it was in the recipe book. I think it might have been one of the soups of the day. Loads of beans thick chili with a hint of cinnamon that will keep you warm in the winter AND in the summer is amazing to make chili cheese dogs with. Put it on a hamburger bun and It also makes a mean Sloppy Joe.


  • 1½ pound ground beef
  • 1 small white onion, diced
  • 1 can 15 ounces black beans
  • 1 can 15 ounces diced tomatoes
  • 1 tablespoon Worcestershire
  • 1 cup ketchup
  • 3 tablespoons chili powder
  • 1 Tablespoon cumin
  • ½ teaspoon cayenne
  • ⅛ teaspoon cinnamon


Step 1

On high heat in a large pot, brown the ground beef. Add the diced onions and saute until slightly translucent. Remove from heat and drain the fat.

Step 2

Return to pot and place on medium high-heat. Add all of the remaining ingredients. Bring to a low boil, lower the temperature and simmer for 20 minutes to an hour. Serve with oyster cracker and sour cream.

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