Pampered Sunday- Oxblood/ Black Bean Chili

This season I was determined to get a pair of colored jeans. The trend was all over the mall in Summer featuring turquoise, highlighter yellow and fuchsia. Transitioning into Fall the trend has transpired in darker hues such as forest green, plum and Fall's it color "oxblood" red. Perfect pairings for Fall's neutrals: camel, grey, navy, black and ivory.

After hours of online research and a tiring search at the mall, I found the perfect pair of maroon skinnys. Not only was a hue perfect, but it was the perfect length, which is unheard of for my 5'2" frame. In honor of the oxblood craze of Fall 21012, I decided to match my nails to my new found acquisition.

As cheap as it sounds, I didn't want to spend $3-5 on another bottle of a slightly different shade of red. So it was time to be resourceful. Introducing my make-shift oxblood: Pure Ice's "All Nighter" under Sephora by O.P.I.'s "I'm with Brad".

Makeup retro today with winged cat-eye, red lips, heavy eyebrows and a side bun for some flair. Pair with maroon jeans, black and white striped t-shirt, black blazer, my favorite metallic, zippered flats and we're set. Oh and puppy dog is ready for Fall too.

And speaking of dark reds....

Nothing better than Sunday football and chili!


Black Bean Chili

1/4 lb ground beef

2 &1/4 cup chicken broth, divided

2 tbsp olive oil, divided

2 medium onions, chopped

2 stalks celery, chopped

3 medium carrots, chopped

1 bell pepper, chopped

3 cups cooked black beans, rinsed

2 14.5 oz cans of diced tomatoes

2 tbsp garlic, chopped

2 tbsp honey

4 tsp chili powder

1 tsp ground cumin

1/2 tsp dried Italian blend seasoning

2 beef bullion cubes, chopped

1 tsp liquid smoke

salt and pepper to taste

Topping:

shredded pepperjack cheese (optional)

chopped raw onion (optional)

cilantro (optional)

sour cream (optional)

Start by breaking up and browning ground beef in dutch oven over medium heat with 1 tbsp of olive oil, salt and pepper. After meat is browned, remove from dutch oven and place on plate. Add remaining olive oil and chopped onions to saute for 3 minutes. Add 1/4 cup chicken broth, celery, carrots, bell pepper and more salt and pepper. Saute mixture for 5 minutes. 

Add remaining ingredients, including ground beef and juices (not toppings) and bring to a boil, stirring to combine. After boiling, bring heat down and simmer for 45-60 minutes. 

Ladle into bowls and add toppings of your choosing. Enjoy!


-Akemi-chan