Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa

Directions

Drain 2 cans black beans into colander and rinse well, until no more foam appears. Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the pinch of Chipotle chile . Process the beans and tomatoes about 2 minutes, until they are fairly smooth. In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown beef, using the back of the turner to break it into small pieces. Remove beef to bowl, then add a bit more olive oil and 1 cup red onion. Lower heat a little and cook onions until they are softened but not starting to brown. Add all the chile powders and cumin and saute about 30 seconds. Add beef stock, browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer. While Chili simmers, dice avocados and place in plastic bowl with 1/4 cup fresh lime juice. Rinse and finely chop the cilantro. Mix 1 cup red onion and half the chopped cilantro into the avocado-lime juice mixture. Just before serving Chili, stir in the other 3/4 cup chopped cilantro and 1/4 cup lime juice and cook about 5 minutes. Taste and season with salt and black pepper if desired. Serve Chili hot, with a generous scoop of avocado salsa on top of each serving.

Reduce the beef stock to 1 or 1 1/2 cups Use an extra tsp. of regular and ancho chile powder. Cook 3-4 hours on high or 7-8 hours on low Turn to low when you add the lime juice and cilantro.