Hearty Beef and Black Bean Chili with Toasted Bread

Rinse 1.5 cups dried black beans under cold water to remove any debris.

In a large pot, combine the rinsed beans with 6 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 75 minutes until the beans are tender.

While the beans are simmering, peel and finely dice 1 yellow onion.

In a separate medium pot, heat 1 tablespoon olive oil over medium-high heat. Add 0.5 pounds ground beef and cook for 6 minutes, breaking it into small crumbles with a spatula until fully browned.

Add the diced yellow onion to the beef and sauté for 4 minutes until the onion becomes translucent and soft.

Stir in 1 tablespoon chili powder and 1 teaspoon ground cumin; cook for 1 minute until the spices are fragrant.

Drain the cooked black beans. Add 1.5 cups of the cooked beans and 15 ounces canned crushed tomatoes to the beef mixture. Reserve the remaining cooked beans in an airtight container for future meals.

Season the chili with 0.5 teaspoons salt and 0.25 teaspoons black pepper. Simmer on low heat for 10 minutes to allow the flavors to meld.

Brush 2 slices of sourdough bread with the remaining 1 tablespoon olive oil. Place in a skillet over medium heat and toast for 2 minutes per side until golden brown and crisp.

Serve the hot chili in bowls with the toasted bread on the side.