Bobby Flay’s Beef and Black Bean Chili: A Bold and Flavorful Classic

This hearty and spicy Beef and Black Bean Chili, inspired by Bobby Flay’s signature style, is packed with smoky flavors, tender beef, and rich black beans. With a deep, complex spice blend and slow-simmered texture, it’s the perfect dish for game days, cozy dinners, or meal prepping. Prep time is around 20 minutes, with a slow simmering time of about 1.5 hours for maximum flavor.

Personal Story & Background

Bobby Flay is known for his bold flavors and Southwestern flair, and his take on chili is no exception. I first tried a version of this recipe at a cook-off, and it instantly became a household favorite. Unlike traditional chili, this one leans heavily into smoky chipotle, robust spices, and a thick, meaty texture that makes every bite satisfying.

What makes this chili stand out is its balance of heat, richness, and a slightly sweet undertone from fire-roasted tomatoes. If you love a chili that’s deeply layered with spice and texture, this is the one for you!

Ingredient Notes

For the Chili Base:

• Ground beef (or chuck) – Provides a rich, hearty texture.
• Black beans – A great alternative to traditional kidney beans, offering a creamier texture.
• Fire-roasted tomatoes – Adds a subtle smoky sweetness.
• Onion & garlic – Essential aromatics for depth.
• Beef broth – Creates a rich, thick sauce.

Spice Blend:

• Ancho chili powder & chipotle powder – Bring smoky heat and depth.
• Cumin & smoked paprika – Add warm, earthy notes.
• Cocoa powder (optional) – Enhances the depth of flavor.
• Brown sugar – Balances the spice with a slight sweetness.

Substitutions & Variations:

• Swap beef for ground turkey or chorizo for a different flavor profile.
• Add bell peppers or corn for extra texture.
• Use pinto or kidney beans if you prefer a different bean variety.

Step-by-Step Instructions

1. Brown the Beef

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add oil, then sauté onions and garlic until soft.
3. Add the ground beef, breaking it up as it browns.

2. Build the Flavor

1. Stir in chili powder, cumin, chipotle, paprika, and cocoa powder.
2. Cook for 1-2 minutes until fragrant.
3. Add fire-roasted tomatoes, beef broth, and brown sugar.

3. Simmer the Chili

1. Bring to a simmer, then reduce heat to low.
2. Cover and cook for 1.5 hours, stirring occasionally.
3. Add black beans in the last 20 minutes of cooking.

4. Serve & Garnish

1. Taste and adjust seasoning with salt or extra spice.
2. Garnish with chopped cilantro, sour cream, or shredded cheese.

Expert Tips for the Best Results

• Toast the spices – Cooking them briefly enhances their flavor.
• Let it simmer longer – The longer, the richer the taste.
• Use quality beef – A higher-fat content beef gives the best texture.

Serving Suggestions

• Serve with cornbread, tortilla chips, or a warm flour tortilla.
• Top with avocado slices, lime wedges, or pickled jalapeños.
• Pair with a cold beer or a smoky mezcal cocktail.

Storage and Reheating Tips

• Store in an airtight container in the fridge for up to 5 days.
• Freeze for up to 3 months in a freezer-safe container.
• Reheat on the stovetop over low heat or in the microwave.

Frequently Asked Questions

1. Can I make this chili in a slow cooker?

Yes! Brown the beef first, then add all ingredients to a slow cooker and cook on low for 6-8 hours.

2. How do I make it spicier?

Add extra chipotle powder, diced jalapeños, or a dash of hot sauce.

3. Can I make this ahead of time?

Absolutely! The flavors deepen overnight, making it even better the next day.

Conclusion

This Beef and Black Bean Chili is a true comfort dish with bold, smoky flavors that will warm you up from the inside out. Whether for a weeknight meal or a big gathering, it’s always a hit. Give it a try and let me know your favorite toppings and tweaks!

Bobby Flay’s Beef and Black Bean Chili: A Bold and Flavorful Classic

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• Author: Lily Carter
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings (adjustable to 8-10 servings for larger groups) 1x
• Category: Main Course
• Method: Stovetop Simmering
• Cuisine: Southwestern American
• Diet: Gluten Free

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Description

This hearty and spicy Beef and Black Bean Chili, inspired by Bobby Flay’s signature style, is packed with smoky flavors, tender beef, and rich black beans. With a deep, complex spice blend and a slow-simmered texture, it’s the perfect dish for game days, cozy dinners, or meal prepping

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Ingredients

Units USM Scale 1x2x3x

For the Chili:

• 1/4 cup olive oil
• 2 pounds beef chuck, cut into 1/2-inch cubes
• Salt and freshly ground black pepper
• 1 large red onion, finely diced
• 4 cloves garlic, finely chopped
• 3 tablespoons ancho chili powder
• 1 tablespoon pasilla chili powder
• 1 tablespoon ground cumin
• 1 bottle dark beer
• 5 cups chicken stock or low-sodium broth
• 1 (16-ounce) can chopped tomatoes, drained and pureed
• 1 tablespoon chipotle pepper puree
• 1 tablespoon honey
• 2 cups cooked or canned black beans, rinsed and drained
• 2 tablespoons fresh lime juice

For the Toasted Cumin Crema:

• 1 tablespoon cumin seeds
• 1 cup Mexican crema or crème fraîche
• Salt and freshly ground black pepper

For the Avocado Relish:

• 2 ripe Hass avocados, peeled, pitted, and diced
• 1/2 small red onion, finely diced
• 1 jalapeño or serrano chile, finely diced
• Fresh lime juice
• Chopped cilantro leaves
• Salt and freshly ground black pepper

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Instructions

1. Sear the Beef:

   • In a large Dutch oven, heat olive oil over high heat. Season beef cubes with salt and pepper. Sauté until browned on all sides. Transfer to a plate and reserve 3 tablespoons of fat in the pan.

2. Sauté Aromatics:

   • Add diced onions to the reserved fat and cook until softened. Incorporate chopped garlic and cook for an additional 2 minutes.

3. Bloom Spices:

   • Stir in ancho chili powder, pasilla chili powder, and ground cumin. Cook for another 2 minutes to enhance their flavors.

4. Deglaze and Build Base:

   • Pour in the dark beer, scraping up any browned bits from the bottom. Cook until the beer is almost entirely reduced.

5. Combine Ingredients:

   • Return the seared beef to the pot. Add chicken stock, pureed tomatoes, chipotle pepper puree, and honey. Bring the mixture to a boil.

6. Simmer:

   • Reduce heat to medium, cover, and let simmer for 45 minutes.

7. Incorporate Beans:

   • Stir in the black beans and continue cooking for an additional 15 minutes.

8. Finalize:

   • Remove from heat, stir in fresh lime juice, and adjust seasoning with salt and pepper.

For the Toasted Cumin Crema:

1. Toast cumin seeds in a small sauté pan over medium heat until golden brown.

2. Grind toasted seeds and mix into Mexican crema or crème fraîche. Season with salt and pepper to taste.

For the Avocado Relish:

 

1. Combine diced avocados, red onion, and chile in a bowl.

2. Drizzle with fresh lime juice, sprinkle with chopped cilantro, and season with salt and pepper.

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Notes

• Browning the Beef: Properly searing the beef enhances the chili’s depth of flavor.

• Toasting Spices: Cooking spices before adding liquids releases their essential oils, intensifying the dish’s aroma and taste.

• Crema and Relish: These toppings provide a creamy and fresh contrast to the robust chili.

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Nutrition

• Serving Size: Approximately 1.5 cups
• Calories: 450
• Sodium: 800mg
• Fat: 20
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 90mg