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Picadillo-Style Beef and Black Bean Chili
Andre Lewis

Picadillo-Style Beef and Black Bean Chili

Green olives and a small handful of raisins push this beef-and-black-bean chili toward picadillo without making the pot sweet. The raisins soften into the tomato broth and mostly disappear. Chop the olives instead of leaving them whole; every spoonful should get a little briny snap, not a salt bomb.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 28 oz canned crushed tomatoes
  • 30 oz canned black beans drained and rinsed
  • 1/2 cup chopped pimiento-stuffed green olives
  • 1/3 cup raisins
  • 1 cup low-sodium beef broth
  • 1 tsp kosher salt

Method
 

  1. Cook the beef, onion and bell pepper in a skillet over medium-high heat for 10 minutes until the beef is finely crumbled and reaches 160°F.
  2. Drain the fat, add the garlic, chili powder, cumin and oregano, and cook for 30 seconds until fragrant.
  3. Transfer the mixture to a 6-quart crockpot and stir in the tomatoes, black beans, olives, raisins, broth and salt.
  4. Cover and cook on low for 5 to 6 hours until the pepper is soft and the raisins have swollen into the sauce.
  5. Stir well and rest uncovered for 15 minutes before serving so the sweet and briny flavors settle into the tomato base.