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Beef & Black Bean Chilli<

Beef & Black Bean Chilli

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Background Info:
Everyone has their own take on this classic Mexican dish.
This recipe is a tasty alternative to the run of the mill chilli con carne.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Place the onion and ground beef in a large pan and dry fry, stirring occasionally to break up the mince, until all the meat is browned.

Add the red pepper and cook for a futher 1-2 minutes

Stir in the oregano and chilli powder, the chopped tomatoes and black beans. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the beef is thoroughly cooked.

Serve with rice or lightly toasted flour tortilla strips, crème fraîche or soured cream and garnish with fresh coriander.

2 user comment(s)

Submitted by Bob Brulée @ 11:06am Friday June 26, 2009
Personally I wouldn't go too lean on the mince as it needs some fat for flavour and would add a little more chilli, but otherwise it's a real winner.
Submitted by Sugar Alan @ 11:12am Friday June 26, 2009
Really good as a baked potato topping.
1 large onion, chopped.
500g lean minced beef.
1 red pepper, de-seeded and chopped.
2tsp dried oregano.
1 tbsp hot chilli powder.
2 x 400g chopped tomatoes.
400g can black beans, drained and rinsed.

Fresh coriander for garnish.
Serve with crème fraîche or soured cream.

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