Jazz Cooker’s Black Bean Chili2016-08-02
- Cuisine: American, North American
- Course: Dinner, Entrée, Lunch, Main course, Supper
- Skill Level: Easy
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
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.
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.