An adaptation of a vegetarian (yes, its true!) black bean chili recipe from Bon Appetit, September 2004

• 1 lb ground beef
• 1/4 cup extra virgin olive oil
• 2 cups chopped onions
• 6 garlic cloves, peeled and coarsely chopped
• 1 2/3 cups coarsely chopped red bell pepper
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 1 16 oz can black beans, drained, 1/2 cup liquid reserved
• 1 16 oz can tomato sauce
• black pepper
• kosher salt
• chopped fresh cilantro (optional)
• sour cream (optional)
• grated monterey jack cheese (optional)
• chopped scallions (optional)
Saute ground beef in skillet with 2 tablespoons of oil over medium-high heat until browned and just cooked through. Remove from heat and set aside.

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, cooked ground beef and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 20-25 minutes. Season to taste with salt and black pepper. Add extra cayenne and chili according to taste.

Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.