Southwest Style Beef and Black Bean Chili

Why This Recipe

This Southwest Style Beef and Black Bean Chili with Corn is a bold, hearty bowl of pure American comfort: tender shredded beef chuck roast melts into a rich, smoky tomato base laced with chili powder, cumin, and smoked paprika, delivering a deep, warming spice that’s moderately hot with an optional cayenne kick. Creamy black beans and sweet pops of corn add texture and balance, while a subtle hint of cocoa powder brings a mysterious, almost mole-like depth without overpowering the classic Southwestern profile. The result is a thick, spoonable chili that’s savory, tangy, and satisfyingly meat-forward — perfect for a cold night or game day, tasting like a slow-simmered backyard barbecue in every bite.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced (~1 cup)
• 2 cloves garlic, minced
• 1 lb beef chuck roast, cut into 1-inch chunks
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• ½ cup corn kernels (frozen or canned, drained)
• ½ cup tomato sauce
• ½ cup beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• ½ tsp dried oregano
• ½ tsp cocoa powder
• Salt and black pepper, to taste
• 2 tbsp chopped fresh cilantro (optional, garnish)
• 1 tbsp lime juice (optional, serving)

Instructions

1. Prep: Dice onion; mince garlic. Cut beef into 1-inch chunks. Drain/rinse beans, corn.
2. Sauté: Olive oil + beef—sear 5–6 min until soft. Remove beef. Add onion—3–4 min. Add garlic—30–60 seconds.
3. Bloom: Add oregano. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Return beef. Add beans, tomatoes, corn, tomato sauce, chili powder, cumin, smoked paprika, cocoa powder, and cayenne. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 25 min → Natural release 10 min → Vent
7. Adjust: Shred beef lightly (some chunks intact). Stir. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

• Calories: 340 kcals
• Protein: 25g
• Carbs: 28g
• Fat: 12g
• Fiber: 8g

Pair with 6 Triscuits for 28g protein, 11g fiber, and 460 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• If cooking for single meal, consider bumping spices 50%.
• Good with Dave’s 21 Grain Thin Slice bread, toasted crisp.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.