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  • 3 teaspoons olive oil, divided
  • 1 1/2 pounds ground sirloin
  • 1 teaspoon coarse salt
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 cup water
  • 1 (28-ounce) can crushed fire-roasted tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 tablespoon fresh lime juice
  • Shredded Cheddar cheese
  • Diced avocado
  • Chopped green onions
  • Chopped cilantro
  • Roasted pumpkin seeds
  • Lime wedges


  1. Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and sauté, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.
  2. Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and sauté until soft but not browned, about 5 minutes. Add garlic, and sauté 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.
  3. Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  4. Add beans and lime juice and cook 5 minutes.
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The recipe was originally published as Beef and Black Bean Chili on

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