Beef and Black Bean Chili

This chili recipe is VERY different!  It has cinnamon, honey, and lime juice in it, which creates a very unique taste from your traditional chili recipe.

I'm going to post the recipe exactly as written.  But I am going to tweak it next time I make it.  I would back off on the cinnamon a bit, perhaps by half.  I would also cut the beef in half, add another can of black beans and a can of diced tomatoes.  I might also increase the chili powder.  I don't like cumin, so I skipped that.

The recipe comes from the October 2011 issue of Relish.

Beef and Black Bean Chili

3 tsp olive oil, divided
1 1/2 pounds ground sirloin
1 tsp coarse salt
1 large yellow onion, chopped
3 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp cumin
1 tsp oregano
1/2 tsp ground cinnamon
1 1/2 cups reduced sodium chicken broth
1 cup water
1 28 ounce can crushed fire-roasted tomatoes, undrained (I used plain because I couldn't find fire-roasted crushed tomatoes, only fire-roasted diced tomatoes and I didn't want to bother with the food processor)
2 Tbsp tomato paste
2 Tbsp honey
1 15 ounce can black beans, rinsed and drained
1 Tbsp fresh lime juice

Heat 1 tsp olive oil in heavy Dutch oven over medium heat.  Add beef and brown, breaking up meat as it cooks, about 5 minutes.  Using a slotted spoon, transfer meat to a bowl.  Sprinkle with salt, set aside.

Drain liquid from pan and add the remaining oil.  Add onion and saute until soft but not browned, about 5 minutes,  Add garlic and saute 1 minute more.  Stir in chili powder, cumin, oregano and cinnamon.  Cook 1 minute.

Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey.  Reduce heat to medium-low and simmer 1 hour, stirring ocassionally.

Add beans and lime juice and cook 5 minutes.  Serve with sour cream, sliced avocado, or shredded cheddar cheese, if desired.