Spicy steak and black bean chilli
- February 2008
- Serves 4
- Ready in 2½ hours
Try this slow-cooked steak and black bean chilli recipe served with rice, tortillas or even chips. It’s the ultimate in comfort food.
- Gluten-free recipes
- 23.5g (5.6g saturated)
- 33.7g (7.5g sugars)
- 175g dried black beans, soaked overnight
- 2 tbsp sunflower oil
- 700g lean braising steak, cut into 2.5cm chunks
- 1 large onion, chopped
- 15g dried red chillies, such as Kashmiri, soaked overnight
- 6 garlic cloves, crushed
- 2 green jalapeño chillies, deseeded and roughly chopped
- 2 tsp ground cumin
- 1 tbsp sweet paprika
- 200g can chopped tomatoes
- ¼ tsp dried oregano
- 4 tbsp natural yogurt
For the salsa
- 2 tomatoes, deseeded and finely diced
- 1 fresh red chilli, deseeded and chopped
- 15g fresh coriander, coarsely chopped
- Drain the black beans, put into a pan and cover with cold water. Boil vigorously for 10 minutes, then lower the heat, cover and simmer for another 20 minutes or until just tender. Drain and set aside.
- Meanwhile, heat 1 tablespoon oil in a large casserole. Brown the meat in 2 batches over a high heat. Lift onto a plate lined with kitchen paper and set aside. Add the remaining oil and the onion to the pan and cook for 5-6 minutes, until browned.
- Drain the red chillies, reserving the soaking liquid, and remove and discard the stalks and seeds. Put into a mini food processor with the garlic, green chillies, cumin, paprika and 4 tablespoons of the chilli soaking liquid, then blend to a smooth paste. Add the chilli paste to the onions and fry over a medium heat for 1 minute.
- Return the beef to the pan with the chopped tomatoes, 600ml water and the oregano. Bring to the boil, cover and simmer gently for 2 hours, until the beef is tender. Stir in the beans and cook for a further 5 minutes.
- To make the salsa, mix the diced tomato, chilli and coriander. Season the chilli to taste and serve with cooked brown rice, a spoonful of yogurt and some of the salsa.
For that extra punch of chilli-hot spice, use a mixture of dried and fresh chillies instead of powder.
Replace one third of the meat with beans and you’ll add soluble fibre and reduce the calories.
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