Beef and Black Bean Chili

Ingredients

3teaspoons olive oil, divided; 1 1/2pounds ground sirloin; 1teaspoon coarse salt; 1 large yellow onion, chopped; 3 garlic cloves, minced; 1tablespoon chili powder; 1tablespoon ground cumin; 1teaspoon dried oregano; 1/2teaspoon ground cinnamon; 1 1/2cups reduced-sodium chicken broth; 1cup water; 1 (28-ounce) can crushed fire-roasted tomatoes, undrained; 2tablespoons tomato paste; 2tablespoons honey; 1 (15-ounce) can black beans, rinsed and drained; 1tablespoon fresh lime juice
Optional Toppings:: Shredded Cheddar cheese; Diced avocado; Chopped green onions; Chopped cilantro; Roasted pumpkin seeds; Lime wedges

Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and sauté, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.
Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and sauté until soft but not browned, about 5 minutes. Add garlic, and sauté 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.
Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
Add beans and lime juice and cook 5 minutes.

Recipe by Laraine Perri for Relish, Oct. 2011