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Camellia Brand
bowl of black bean chili with bread and toppings

Beef & Black Bean Chili

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  • 4 cloves garlic, minced
  • 1 red onion, chopped
  • 4 tablespoons butter
  • 1 1/2 tablespoons dark brown sugar
  • 3 tablespoons red wine vinegar
  • 4 tablespoons tomato paste
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon chili powder
  • 3 cups Merlot wine
  • 1/4 pound bacon
  • 4 tablespoons canola oil
  • 1 pound lean ground round
  • 2 cups cooked Camellia Brand Black Beans
  • Salt to taste
Total time:
1 hour, 45 minutes
Prep time:
20 minutes
Cook time:
1 hour, 25 minutes


  1. Sauté garlic and onion in butter, until limp, about 4 minutes, in a large pot. Stir in brown sugar and cook until onion and garlic are browned slightly, about 2-3 minutes.
  2. Add red wine vinegar, tomato paste, chicken broth, cumin, cayenne, chili powder, and wine to pot. Bring to a simmer and cook approximately 35 minutes, or until liquid is reduced by half.
  3. In a skillet, fry the bacon in oil until it browns. Remove bacon from pan and set aside. When cool, chop into small pieces.
  4. Brown the ground meat in bacon grease, about 20 minutes. Drain thoroughly.
  5. Add bacon, beef, and beans to reduced wine mixture. Bring to a simmer and cook until chili has thickened, about 20 minutes.
  6. Add salt to taste.