Hello everyone and welcome to the final episode of the second season! This week, I talk about setting up my new studio, say a fond farewell to a good friend in podcasting, and break down a full recipe for Black Bean Chili! You definitely need to check this recipe out!

This is the season finale, but don't worry- you'll still get delicious quick bites delivered to your ears every Thursday until the premiere of season 3 on November 22nd. Thank you all so much for your support! And thank you so much for coming on this journey with me.


Featured Recipe for this Episode

3 cans of black beans (15.5 oz each)
1 lb of lamb, chopped
2 lbs chuck roast, chopped
3 large bell peppers (various colors), fire roasted & chopped
3 poblano peppers, fire roasted & chopped
4 jalapeño peppers, fire roasted & chopped
1 c red onion, chopped
2 c yellow onion, chopped
1/2 c garlic, minced
4 T grapeseed oil
6 T butter
3 c red wine
1 can of whole San Marzano tomatoes (90 oz) 
1 tube or can of tomato paste (4.5 oz)
3 t white sugar
1 T dark brown sugar
1 c fresh basil, roughly chopped
Chili powder, cumin, paprika, turmeric, salt, and pepper to taste
2 T fresh oregano
5 bay leaves
2 t fresh thyme
8 oz block of cheddar cheese, shredded

Note before you begin- chop your meat and veggies so they're all the same size! Consistency is key!
Roast your peppers over your stove burners until charred to your liking- you can skip this step if you wish.
Chop your peppers and onions and set them aside.
Drizzle 2 T grapeseed oil in a large skillet or Dutch oven and heat over mid-high heat.
Season your lamb and beef with salt, pepper, and cumin and sear until nicely browned. Remove from the heat and transfer it to a bowl.
Reduce heat to medium and add the remaining grapeseed oil to your pot. 
Add peppers and onions and sprinkle in some salt and dark brown sugar to help them cook down.
Add 1-1/2 c of the red wine and the butter.
Reduce heat to low and cover, cooking for 15-20 minutes or until softened.
While your peppers and onions are cooking, drain and rinse your black beans.
Remove cover and return heat to medium to cook off remaining liquid.
Add your meat and the black beans to the pot.
Hand-crush your San Marzano tomatoes and add them to the pot.
Add your garlic, white sugar, remaining red wine, and tomato paste to the pot.
Add your basil, oregano, thyme, and bay leaves to the pot.
Stir everything until well-combined.
Reduce heat to mid-low and cover until it is simmering.
Season your chili to your taste- Mine was 3 T cumin, 1 T paprika, 1 t chili powder, 1 t chipotle chili powder, 1 t cayenne pepper, 1 T turmeric, 1 T black pepper, and 2-3 T salt. 
Reduce heat to low and cook the chili, stirring periodically, for 3-4 hours.
Serve topped with freshly-shredded cheddar cheese.

Calories per serving- 275 to 285 not including the cheese (1 cup per serving).
Yield- 24 cups (approximate).


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Guest Appearances

Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!

Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!

I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.



Intro Music "Daybreak," and Outro Music "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Music in this episode is by Ever So Blue. Licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Learn more about the artist and listen at https://open.spotify.com/artist/6LwcYWG1molG0KW2xwnPd2.

Track Listing:

"At Dawn"

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