A flavorful chili from South American Food and Cooking. Prep time does not include soaking beans. Instructions from the original recipe are for cooking in the oven, but I find cooking it in a pot on the stovetop gives you a better idea of when the beans are cooked, as well as how thick or watery the stew is. This is really nice served with Creamy Rice Casserole.
- 295.73 ml dried black beans
- 566.99 g braising steak
- 29.58 ml vegetable oil
- 2 onions, chopped
- 1 garlic clove, crushed
- 1 fresh green chile, seeded and finely chopped
- 14.79 ml paprika
- 9.85 ml cumin
- 9.85 ml coriander
- 396.89 g can chopped tomatoes
- 295.73 ml beef stock
- 1 dried red chili, crumbled
- 4.92 ml hot pepper sauce
- 1 fresh red bell pepper, seeded and chopped
- cilantro (garnish)
- cooked rice
- put the beans in a large pan. cover with cold water, bring to a boil and boil vigorously for 10 minutes. drain, tip into a bowl and cover with cold water to soak overnight.
- If using the oven, preheat to 300. cut the steak into small dice.
- heat oil in a large, flameproof casserole or stew pot.
- add the onion, garlic and green chile and cook gently for 5 minutes till soft.
- transfer to a plate.
- increase heat to high, add the meat to the casserole and brown on all sides, then stir in the paprika, ground cumin and ground coriander.
- add the tomatoes, beef stock, dried chili and hot pepper sauce.
- drain the beans and add them to the casserole, with enough water to cover.
- bring to a simmering point, cover and cook in the oven for about 2 1/2 - 3 hours.
- stir occasionally and add extra water as needed, to prevent from drying out.
- season with salt to taste and add the chopped red pepper.
- replace the lid, return to the oven and cook for about 30 minutes more, or till the meat and beans are tender.
- Alternate cooking method: If you don't want to use the oven, you can just put the whole thing in a large pot and simmer it on the stove for a few hours - till beef and beans are tender.
- sprinkle with fresh cilantro and serve over cooked rice.
I'm really sorry, but the recipe didn't really work for me. I did everything as directed (except from using a green bell pepper instead of a red one, but that couldn't have made much of a difference), but even after 2 1/2 hours in the oven my black beans were still not cooked through. I ended up picking most of them back out, which was quite fiddly and added a can of kidney beans in the end, heating them through before serving it over rice. I also had to thicken the sauce a bit with some cornflower as it was very runny. The flavours were good though, with a nice heat from the chili and the hot sauce. I'd probably also add more garlic next time. Having chunks of steak was a nice change from the usual minced meat. Thanks for sharing.
I made a few changes to this recipe, I used canned black beans for this, increased the garlic and used 2 large jalapeno peppers and omitted the red chili, I cooked mine for well over the 2 hours, this has a great combo of flavors, thanks pattikay!...Kitten:)