Tex-Mex: Black Bean Chili Con Carne

Don't overdo it with the chilis unless you like it fiery hot but if you do, have a nice pitcher of beer close by :-) if you make this dish please take a photo and post together with the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

225 gdried black beans
500 gbraising steak
2 tbspoil
2onions chopped
1garlic clove, crushed
1fresh green chili, seeded and finely chopped
1 tbsppaprika
2 tspground cumin
2 tspground coriander
400 gcan chopped tomatoes
300 mLbeef stock
1dried red chili, crumbled
1 teaspoonhot pepper sauce
1fresh red pepper seeded and chopped
2 tbspfresh coriander leaves
to tasteSalt
Plain boiled rice, to serve

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Steps

1

Put the beans in a saucepan. Add water to cover, bring to the boil and boil vigourously for 10 to 15 minutes.
2

Drain, tip into a clean bowl, cover with cold water and leave to soak for about 8 hours or overnight
3

Preheat the oven to 150°C.
4

Cut the beef into very small dice. Heat the oil in a large casserole. Add the onion, garlic and green chili and cook them gently for about 5 minutes until they are soft. Transfer the mixture to a plate using a slotted spoon
5

Increase the heat and brown the meat, then stir in the paprika, cumin and ground coriander
6

Add the tomatoes, stock, dried chili and hot pepper sauce.
7

Drain the beans and add them into the casserole, with enough water to cover. Bring to a simmering point, cover and cook in the oven for 2 hours.
8

Stir the casserole occasionally and add extra water, if necessary, to prevent it from drying out
9

Season with salt and add the red pepper. Return to the oven and cook for 30 minutes more, until the meat and beans are tender. Scatter the coriander over the top and serve with the rice