Chili Frijoles Negro

Frijoles negro means black beans, and they’re the backbone of this thick, protein-packed chili.

Dried black beans get a quick soak, then join three pounds of browned lean ground beef in a pot with minced onions, green chilis, and tomato paste. The spice blend is where things get interesting: cumin seeds, celery seeds, dry mustard, cayenne, and a splash of red wine vinegar add layers of warmth, bite, and tang you won’t find in a standard chili powder dump.

This is a big-batch recipe built for feeding a table full of hungry people.

Pro Tips

• Use the quick-soak method for the beans: boil 3 minutes, then let them sit covered for an hour. Faster than overnight and just as effective.
• Toast the cumin seeds in a dry pan before adding them to bloom their flavor.
• The red wine vinegar and dry mustard add a subtle brightness that balances the richness of three pounds of beef. Don’t skip either one.
• This chili thickens as it sits. Reheat with a splash of water or broth if serving leftovers.