Chilli with Black Beans

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Over the years my chilli recipe has altered to accommodate children’s taste buds and what ingredients were available.

This is a flavoursome chilli but not hot so, if you like your chilli hot maybe up the red chilli and chipotle chilli powder.

Unfortunately, at the moment I can’t get chipotle chillis in adobe sauce, if I could I would probably add three chillies  plus the adobe sauce and omit the chipotle powder and liquid smoke.

The quantity of beans has increased over the years too, tinned black beans are expensive and can be hard to come by here so I now buy dried beans , soak them overnight and then boil them for an hour and a half. I tend to cook 500g at a time, we get through them very quickly!

I like to roast my own capsicums but to be honest, sometimes there just aren’t enough hours in the day, this is when jars of roasted capsicum in the pantry are so handy!

I have used Manchego cheese in the pic, left over from a family lunch, as the boys had eaten me out of Cheddar and mozzarella, they would both work just as well!

Ingredients

60mls olive oil

2 onions, diced

1 red chilli, deseeded and diced finely

5 garlic cloves, crushed

1 tablespoon ground coriander

2 teaspoons chipotle chilli powder

1 tablespoon smoked sweet paprika

1kg ground minced beef

4 fire roasted capsicum, peeled, cored and deseeded

600g black beans

750mls sieved tomatoes

2 tablespoons tomato purée

500mls water

1 tablespoon cocoa powder

1 tablespoon liquid smoke

salt and pepper

Method

Preheat the oven to 170degrees Centigrade.

In a large heavy based pan or casserole, suitable to go in the oven, heat the oil over medium heat.

Once hot, add the onion and cook until soft.

Add the red chilli and garlic, cook for 1min until fragrant.

Add the coriander, chilli powder and smoked paprika, stir through.

Turn the heat to high and add the mince, stir over high heat until browned.

Add the capsicum, beans, tomatoes, tomato paste, water, cocoa, liquid smoke and season with salt and pepper.

Bring up to the boil and pop in the oven, uncovered, for two and a half to three hours. Stirring occasionally.

Check the seasoning.

I serve this with rice, avocado salsa, a little grated cheese, Manchego is nice,  and sour cream.

 

 

 

 

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9 thoughts on “Chilli with Black Beans”

  1. It’s not! Honest! It just adds a smokey flavour, nothing else. I use it in my burgers too if they aren’t being cooked on the BBQ, basically, faking it!
    Hard to find in Perth though, try Re Store, Gilbert’s Fresh, Gourmet Deli in Kalamunda and The Boathouse in Cottesloe.

  2. I bring liquid smoke back from Canada when we visit, as I haven’t seen it in the UK as yet. Haven’t trying adding it to my chilli, but will give it a try!

  3. Hi Goldenpudding, you can get the chipotle chilli powder online from Herbie’s Spices, I really like the chipotles in adobe sauce but can’t find them in Perth at the moment.
    Bit of a cheat….. But…… When I buy a can I usually only use two or three immediately, with the leftovers I split them into twos and threes and pop them in ziplock bags with the adobe sauce shared between them and pop them in the freezer, works a treat!!!

  4. This looks really tasty! The ingredients looked great but then you stole my heart by suggesting topping with Manchego. (I normally top with a cheap, supermarket-brand cheddar).
    I was a bit confused reading your discussion of the chilis in adobo sauce (could be the early morning…), I read it as suggesting including 2-3 CANS. Reading through the comments I now realize you mean 2-3 peppers. Much more reasonable.
    Great suggestion with the avocado salsa too. Will try this next time.

    1. Hi Reachkate, apologies! The Manchego was on the chilli in the pic. We had eaten all of the cheddar and mozzarella so a little bit of Manchego left from a family lunch was the only cheese in the house!
      You are right, I wasn’t clear about the chipotles, I’ll pop back and change it, thanks for your help. Ros.

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