Mexican Black Bean Chili

| October 23, 2011

Well I’m a day late and a dollar short on posting my Saturday blog. I’m blaming this on covering the Tap ‘n Run 4K for the Voice (pics coming tomorrow) and drinking too much bourbon yesterday and spending the majority of today fixing leaking faucets in my old, old, old house. During the 4.5 hours it took me to fix a leaking bathtub faucet, install a new sink, replace a shut off valve and make 4 trips to Ace Hardware and Lowes I had a batch of chili in my crock pot slow cooking.

I love chili. And I’m damn good at making it. I usually change the recipe every time but only subtly and usually still using the same type of ingredients. Here’s the recipe for the chili that’s simmering to a finish as I type this.

Mexican Black Bean Chili.

Mexican Black Bean Chili.

  • 3 cans of black beans
  • 2 cans of zesty stewed tomatoes
  • 1 pound of cooked ground turkey seasoned with salt, pepper and Mexican chili powder
  • 1/3 of a large diced white onion
  • Handful of diced jalapeno peppers
  • 1 diced red pepper
  • 1 diced orange pepper
  • Mexican chili power
  • Cummin
  • Cayenne pepper
  • Salt
  • Pepper
  • Hot Sauce

(I have no directions on seasoning, I just keep adding until it’s where I want it.)

Let it simmer for a few hours on low (chili never tastes good within the first hour when using raw ingredients so don’t even bother tasting it for seasoning until it’s past an hour or two) stirring occasionally and enjoy.


Category: Rants, Raves and Interviews

About the Author (Author Profile)

Chris Humphreys

I read, I write, I watch stuff and most importantly I design and photograph for the Voice-Tribune full time. When I’m not doing those things then I’m probably eating something delicious or playing with my two cats. I live in Germantown and try to enjoy every day to the fullest.

Comments (1)

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  1. Well I guess this just means that you will have to enter the great Vaughan family chili cook off this year.