Real black bean chilli con carne with avocado and lime salsa
- November 2018
- Serves 8
- Hands-on time 40 min, simmering time 3 hours (if cooking beans), plus soaking
A real beef and black bean chilli con carne that’s slow-cooked until rich, thick and the meat easily falls apart. It’s proper, comforting sharing food that will feed hungry mouths, happily. If you like it hot, don’t shy away from adding extra Tabasco to the avocado salsa!
- 24.5g (7.4g saturated)
- 20.8g (8.2g sugars)
If you don’t have time to soak and cook the beans, use a 400g can of cooked black beans and skip step 1. Drain, rinse and add to the chilli for the final 20-30 minutes.
Leave to cool, transfer to a lidded freezerproof box and freeze for up to 3 months. Defrost in the fridge overnight, return to the casserole and gently reheat until piping hot. Leftovers will keep covered in the fridge for 2-3 days.
Chile’s carmenère grape makes wonderfully spicy, peppery reds, but pick a fairly simple, inexpensive one – not too rich for that salsa.
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