Beef and Black Bean Chili

Preparation info
  • Makes

    3 Quarts

    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Closely based on Deborah Madison’s black bean chili, which, she notes, has been served at Greens, the great vegetarian restaurant overlooking the Golden Gate Bridge in San Francisco, every day since they opened in 1979. Deborah’s use of seasonings is masterful; particularly so is her use of a small amount of chipotle chilies (smoked jalapeños, available dried and canned and jarred in adobo sauce or without the sauce), a touch that has been widely copied across the country.