This chili is a great and filling recipe that tastes even better the next day. The avocado salsa is a refreshing twist that is out of this world.

Ingredients:

• 3 cans black beans
• 1 can (14.5 oz.) diced tomatoes (reserving juice)
• 1 diced chipotle chili pepper (from a jar or can of chipotles in adobo sauce – or substitute a pinch of ground chipotle chile powder)
• 1-2 tablespoons olive oil
• 1 pound very lean ground beef (less than 10% fat)
• 1 large red onion, very finely diced
• 1 tablespoon or more regular chile powder
• 1 tablespoon or more ground ancho chile pepper (or can use more regular chile powder)
• 1 pinch cayenne pepper
• 2 teaspoons ground cumin or more
• 2 cups homemade beef stock or 1 can beef broth
• 1-2 tablespoons tomato paste
• ¼ cup + ¼ cup fresh lime juice (about 4 limes)
• 1 bunch cilantro, chopped
• 2 avocados, finely diced
• Salt and fresh ground black pepper to taste

Get started:

Step 1: Drain 2 of the cans black beans into colander and rinse well.

Step 2: Use a food processor to puree the third can of undrained beans, diced tomatoes in their liquid, and the diced chipotle chile pepper. Process the beans and tomatoes about 2 minutes, until fairly smooth.

Step 3: In bottom of heavy soup pot, heat 1-2 teaspoons olive oil and brown beef, breaking into small pieces with fork.

Step 4: Remove beef to bowl, then add a bit more olive oil and half the onions to pan (about 1 cup.)

Step 5: Add beef stock, browned ground beef, pureed bean mixture, drained beans from colander and tomato paste back to the pan with the onions and simmer, uncovered, 30 minutes or longer.  It can also be simmered on lowest setting for about 2 hours.

Step 6: While chili is simmering, dice avocado and place in plastic bowl with  ¼ cup fresh lime juice.  Rinse and finely chop the cilantro. Mix rest of the chopped onion (about 1 cup) and half the chopped cilantro (about 3/4cup) into the avocado-lime juice mixture. (This can be kept in the refrigerator while the chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)

 Step 7: Just before serving chili, stir in the other ¾ cup chopped cilantro and ¼ cup lime juice and cook about 5 minutes. Taste and season with salt and black pepper if desired. Serve chili hot, with a generous scoop of avocado salsa on top of each serving.