Three Cheese Black Bean Chili with Cheddar Crust

Three Cheese Black Bean Chili with Cheddar Crust
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 
Serves: 8
This hearty chili can be served in a big cast iron pot you set right on your grill, or spooned on grilled favorites to make chili cheeseburgers and dogs.
  • 2 tablespoons Butter
  • 2 Large onions, diced
  • 3 Medium carrots, chopped
  • 2 Ribs celery, sliced
  • 3 Small jalapeno peppers, seeded and minced
  • ¼ cup Tomato
  • 1 tablespoon Chili powder
  • 1 tablespoon Cocoa powder
  • 1 teaspoon Cumin seed
  • 1 28-ounce Cans crushed tomatoes
  • 6-12 ounces Dark beer or tomato juice
  • 2 cups Cooked or canned black beans, rinsed
  • 1 cup (4 ounces) shredded Mozzarella cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  1. Saute onions in butter over medium high heat in large saucepan until translucent, about 3 minutes.
  2. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture carmalizes to a dark brown, about 10 minutes.
  3. Add carrots, celery and jalapenos and stir to coat.
  4. Add crushed tomatoes and beans.
  5. Stir in beer to our preferred consistency.
  6. Simmer for at least an hour, up to 2 hours.
  7. Serve:
  8. Preheat broiler.
  9. Ladle chili into broiler proof container.
  10. Stir mozzarella and Monterey jack cheese into chili and top with shredded cheddar.
  11. Broil until cheese is bubbly, about 4 minutes.
  12. If transporting, cover and wrap in thick towels.
  13. Grill to reheat if necessary.
Nutrition Information
Calories: 316 Fat: 17g Saturated fat: 10g Unsaturated fat: 1g Carbohydrates: 26g Sodium: 436mg Fiber: 8g Protein: 17g


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