El Fuego Smoky Black Bean Chili

Prep time: 15 Minutes
Cook time: 40 Minutes
Serves: 6

Ingredients

• Black Beans, Drained – 2 cans (15 oz each)
• Ground Beef or Turkey – 1 lb
• Onion, Diced – 1 large
• Garlic, Minced – 4 cloves
• Crushed Tomatoes – 1 can (28 oz)
• Beef or Vegetable Broth – 1 cup
• Ground Cumin – 2 tsp
• Smoked Paprika – 1 tsp
• My Sauce Lab El Fuego – 4 tbsp
• Olive Oil – 1 tbsp
• Salt – to taste
• Sour Cream and Shredded Cheese – for serving

Directions

1. Heat olive oil in a large pot over medium-high heat. Brown the ground meat, breaking it up as it cooks, about 6-8 minutes.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the cumin and smoked paprika and cook for 1 minute until fragrant.
4. Add the crushed tomatoes, black beans, broth, and El Fuego. Stir well and bring to a simmer.
5. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until thickened. Season with salt.
6. Serve hot with sour cream, shredded cheese, and an extra drizzle of El Fuego.