Black Bean and Beef Chili with Lime and Avocado

Black Bean and Beef Chili with Lime and Avocado
Serves 6

3 cans black beans, drained
8oz tomatillos, boiled
1 Chipotle chili pepper + 1tsp adobo
2 habanero peppers, if desired
olive oil
1 lb. lean ground beef
8oz can tomato sauce
1 large red onion, finely diced
2 roasted poblano peppers, diced
1.5 T regular chile powder
1.5 T Ancho chile pepper
1 T ground cumin or more
1 can beef broth
1-2 T tomato paste
Juice of 3 limes
1 bunch cilantro, chopped
2 avocados, diced

Drain 2 cans black beans into colander and rinse well. Puree the remaining can
beans, tomatillos, and the chile peppers. Process the beans and tomatoes about
2 minutes, until they are fairly smooth.

In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown beef, using the
back of the turner to break it into small pieces. Remove beef to bowl, then add
a bit more olive oil and 2/3rd the onions. Lower heat a little and cook onions
until they are softened but not starting to brown. Add all the chile powders
and cumin and saute about 30 seconds.

Add beef stock, browned ground beef, pureed bean mixture, drained beans and
tomato paste and simmer, uncovered, 30 minutes or a few hours.

Just before serving Chili, stir in the cilantro, lime juice, raw onion, and
avocado. Bring to heat and serve.