Crockpot Black Bean Chili with Lime and Cilantro

Ingredients

• 2 large onions, finely chopped
• 2 tsp. olive oil + 2 tsp. more for browning meat if needed
• 1 lb. extra lean ground beef
• 1 quart beef stock, simmer to reduce to 2 cups
• 3 cans black beans, rinsed and drained
• 1 can refried pinto beans
• 2 cans petite dice tomatoes
• 2 T dried cilantro
• 2 T chile powder
• 2 T Ancho chile powder
• 1 T ground cumin
• 1/4 cup fresh squeezed lime juice, plus sliced limes to squeeze into chili if desired
• 1/2 cup chopped fresh cilantro, plus more for garnish if desired
• Low-fat sour cream for serving if desired, optional

Directions

1. Warm the olive oil in a heavy skillet, then add the chopped onions. Cook them for 4-5 minutes, stirring now and then, until they have softened and are just beginning to take on a little color. Transfer the onions to the crockpot.
2. Put the ground beef into that same skillet, using the extra oil if the pan needs it. Brown the beef thoroughly, breaking it apart with a metal turner as it cooks, then spoon it into the crockpot.
3. As the onions and beef cook, pour the beef stock into a saucepan and let it simmer until it has cooked down to 2 cups. If you are making the chili on the stovetop, skip this reduction. Once the stock is reduced, whisk in the refried beans until the mixture is smooth, then pour it into the crockpot.
4. While the stock is simmering, set a colander in the sink and pour in the black beans. Rinse them under cold water until the foaming stops. Add the rinsed beans to the crockpot, along with the stock and refried bean mixture, tomatoes, dried cilantro, chile powder, ancho chile powder, and ground cumin.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the flavors have come together. When the chili is ready, stir in the lime juice and chopped fresh cilantro, then cook for 15 minutes more.
6. Serve the chili hot, with lime slices and extra chopped cilantro for topping if desired. A spoonful of low-fat sour cream is nice here, too.
7. For stovetop cooking, do not reduce the beef broth. Follow the rest of the method, adding everything to a large soup pot, and let the chili simmer gently over low heat for about an hour.