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Thick Red and Black Bean Beef Chili

Ready In: 55 Minutes

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Serves 4

Heat a dutch oven (preferably cast iron) over medium-high heat for 1 minute. Add beef, brown, and, using a slotted spoon, transfer to paper towels to drain. Return beef to pot and add remaining ingredients except 1 teaspoon of the cumin. Bring to a boil, reduce heat to low, and simmer, uncovered, for 20 minutes.
Transfer 1 cup of the chili to a blender and blend until smooth. Return puree to dutch oven, add remaining teaspoon of cumin, stir to blend thoroughly, and let stand, uncovered, for 20 minutes to thicken slightly. Reheat over low heat and serve immediately.
Reheat over low heat and serve immediately.