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Picadillo-Style Beef and Black Bean Chili on a plate
Andre Lewis

Picadillo-Style Beef and Black Bean Chili

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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 beef, onion, and bell pepper in a skillet over medium-high heat 10 minutes, finely crumbling beef, until it reaches 160°F.
  2. Drain fat. Add garlic, chili powder, cumin, and oregano; cook 30 seconds until fragrant.
  3. Transfer to a 6-quart crockpot; stir in tomatoes, black beans, olives, raisins, broth, and salt.
  4. Cover; cook on low 5 to 6 hours until pepper softens and raisins swell into sauce.
  5. Stir well; rest uncovered 15 minutes before serving to settle flavors.