Oct 11, 2007
Intrigued by the idea of black beans in chili, I set out to try this recipe. All in all, it worked out okay, but as I read through the recipe, I was confused as to whether or not to drain the beans as the recipe didn't specify. I decided to drain off the liquid before adding the beans to the chili; the chili was really thick, which is always good, but I think it was perhaps a bit *too* thick (I like the consistency of a bowl of Wendy's chili, and this was much thicker, with almost no liquid). I created a bit more broth by adding a can of beef broth to the pot. I wish I would have known whether to drain the beans before beginning cooking, though; I'm not sure whether that was a mistake on my part.
I substituted cans of chopped tomatoes with chiles for the can of plain tomatoes because I like more spice. I also added additional cumin and chili powder. The result was a hearty, spicy chili that I will probably attempt to make again.
—L. Britten
