« Back to Blog

Rolla Presbyterian Manor residents warm up with chili One-pot Beef and Black Bean Chili

Serves 8

  • 2 yellow onions, chopped
  • 2 raw jalapeños, seeded and minced
  • 1 teaspoon salt
  • 1 ¼ pounds ground beef
  • 2 tablespoons of southwest seasoning
  • 4 oz. can tomato paste
  • 24 oz. can diced tomatoes
  • 26 oz. can black beans, undrained
  • 2 teaspoons of beef base
  • ¼ cup water

Crème Sauce

  • ¼ cup sour cream
  • 2 teaspoons hot sauce
  • Salt and pepper to taste


  1. Heat oil in a medium pot over medium to high heat. Add onions, jalapeños and salt. Cook, stirring until softened, 5–7 minutes.
  2. Add meat and southwest or Mexican spice to pot. Cook, breaking up meat into pieces, until browned and cooked through, 5–7 minutes.
  3. Stir in tomato paste into pot, cook, stirring, until dark red and combined, 1-2 minutes.
  4. Add diced tomatoes, beans, beef base, ¼ cup water, stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Add salt and pepper to taste.

Serve chili with a dollop of the crème sauce.

« Back to Blog