We’re forever trying new chillies and this one has become the current favourite. Great for feeding a crowd and it tastes even better if cooked the night before. It’s also worth using dried black beans though you have to soak them overnight. If you’re using tinned beans make sure you buy Mexican black beans rather than fermented black beans used in Chinese dishes.
Wine Suggestion: an easy choice here, juicy and red. We chose a Primitivo from Puglia in Italy, the Biancardi Ponteviro which had a wonderful depth of brambly fruit and a hint of menthol freshness. A really good Zinfandel from California (Ridge I’m looking at you, but there are a number of others) would be a good alternative if that’s easier as it’s the same grape.
Chunky Beef & Black Bean Chilli – serves 6
- 200g dried black beans, soaked overnight
- olive oil
- 2 large onions, chopped
- 3 cloves of garlic, crushed
- 2 green chillies, seeded and finely chopped
- 750g beef shin, trimmed and cubed
- 3 tbsp tomato purée
- 2-3 tbsp chipotle paste/chipotle chillies in adobo sauce
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 cinnamon stick
- ½ tsp dried oregano
- 500ml beef stock
- 2 tbsp malt vinegar
- 2 tbsp dark brown sugar
- 2 x 400g tins of cherry tomatoes
- sour cream (to serve)
- tortilla chips (to serve)
- cooked basmati rice (to serve)
FOR THE GUACAMOLE:
- 2 avocados, peeled & stoned
- 1 small red onion, finely chopped
- 1 red chilli, finely chopped
- a good pinch of ground cumin
- 2 limes, juiced
- a handful of coriander, chopped
Put the soaked pans into a saucepan and cover with cold water. Bring to a fast boil and cook for 30 minutes. Drain & rinse.
Heat 2 tbsp olive oil in a wide casserole dish, add the onions and cook until soft and golden. Add the garlic and chilli and keep cooking for another minute, then scoop out onto a plate.
Heat another tbsp of oil in the same dish and use to brown the meat in batches. When all the meat is browned put it all back into the dish and add the onion mixture, the tomato purée, chipotle paste, spiced and dried oregano. Cook for a minute, then add the stock, vinegar, sugar and tined tomatoes. Season, stir well and bring to the boil. Reduce the heat to a very gentle simmer, cover with a tight lid and continue to cook for 2½-3 hours or until the meat is very tender.
To make the guacamole, mash the ingredients roughly together with a generous pinch of salt.
Serve the chilli with the guacamole, sour cream, tortilla chips and basmati rice.
(Original recipe by Janine Ratcliffe in BBC Olive Magazine, October 2013.)