Beef and Black Bean Chili

Beef and Black Bean Chili

2 pounds ground round

2 teaspoons olive oil

1 large yellow onion, chopped

4 cloves garlic, minced

1 1/4 teaspoons coarse salt

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon ground cinnamon

1 (14.5 ounce) can chicken broth

3/4 cup water

2 (15 ounce each) cans fire roasted tomatoes

2 tablespoons tomato paste

2 tablespoons honey

2 teaspoons chopped chipotles in adobo sauce, optional

1 (15 ounce) can black beans, rinsed and drained

1 tablespoon fresh lime juice

Brown the ground round in a heavy Dutch oven over medium heat. Use a slotted spoon to transfer beef to a bowl; set aside. Drain liquid from Dutch oven, then add the olive oil. Add the onion and saute for about 5 minutes until soft, but not browned. Add garlic and cook 1 minute more. Stir in beef, salt, chili powder, cumin, oregano, and cinnamon. Add chicken broth, water, crushed tomatoes, tomato paste, honey, and chipotles (if using). Reduce to medium-low heat and simmer for 1 hour, stirring occasionally. Add beans and lime juice and cook 5 minutes longer. Serves 8.