Photo: Courtesy of Seasons 52.
Beef and Black Bean Chili: Serves 10 to 12
Plenty of spices and a little bit of dark beer make this chili taste way more indulgent than it is — the recipe comes from the kitchen of Seasons 52
in Schaumburg, where nothing on the menu is more than 475 calories.
1½ tbsp chili powder
1½ tbsp paprika
1½ tbsp ground cumin
1 tbsp Kosher salt
2 tbsp flour
½ tbsp ground black pepper
1½ pounds beef (chuck, shoulder or round), trimmed of fat and cut into ½” cubes
1 onion, finely chopped
2 red bell peppers, seeded and diced
2 poblano peppers, seeded and diced
3 fresh garlic cloves, minced
1 jalapeño pepper, seeded and minced
4 tbsp fresh oregano, chopped
1 tbsp chipotle Tabasco
2 bottles Guinness Stout or other dark beer
2 cups tomato sauce
3 cups black beans, canned, drained and rinsed
4 oz lime juice
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
Low-fat sour cream, to taste
1. Preheat oven to 325 degrees. In a shallow bowl, mix chili powder, paprika, cumin, salt, pepper, and flour.
2. Rub beef with spice mixture; cover and marinate in refrigerator for one hour or overnight.
3. In a heavy braising pot, heat canola oil over medium-high heat. Add beef cubes and sear until crispy and browned on all sides. Remove and reserve. To ensure browning, sear beef in 2 to 3 batches.
4. Reduce heat to medium and add onions, peppers, and garlic, stirring until softened, 3 to 4 minutes. Add jalapeño and oregano; cook, stirring for 1 minute. Remove vegetables and reserve.
5. Add beer to deglaze pot and bring to a boil. Cook, stirring, until liquid is reduced by half, 3 to 4 minutes.
6. Add tomato sauce and chipotle Tabasco and bring to a simmer. Add reserved beef.
7. Cover, transfer to oven and bake 1 to 1¼ hours, or until beef is very tender. Add black beans and reserved vegetables to pot. Bake for 15 minutes longer.
8. Remove chili from oven. Stir in lime juice, chopped cilantro, and chopped parsley. Serve chili in bowls, garnished with a dollop of sour cream, plus cilantro and parsley sprigs.