Black beans bring a wonderful smoky flavour to chilli and I think they work much better than traditional red kidney beans. Here, I've used specialist dried chillies (Aji Limon) but more often than not I just use hot chilli powder. Browning the meat isn't necessary, which is something I learned from a curry chef! You can make a vegan version of this dish by using twice the amount of black beans* and omitting the meat and Worcestershire sauce.
Ingredients (serves 3 to 4)
500g beef or lamb mince (I used lamb)
1/2 large onion, chopped
2 tbsp vegetable oil
1 tbs ground coriander
1 tbsp ground cumin
1 tbsp finely chopped garlic
4 Aji Limon dried peppers or 4 tsp hot chilli powder or 4 fresh hot red chillies, chopped
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Worcestershire sauce
2 tbsp tomato puree
300ml red wine (or dark ale, such as Guinness)
400g tin of black beans
Salt
30g 80% chocolate (optional)
Fresh chilli and coriander (cilantro) to scatter
Sour cream or yoghurt
Method
Ingredients (serves 3 to 4)
500g beef or lamb mince (I used lamb)
1/2 large onion, chopped
2 tbsp vegetable oil
1 tbs ground coriander
1 tbsp ground cumin
1 tbsp finely chopped garlic
4 Aji Limon dried peppers or 4 tsp hot chilli powder or 4 fresh hot red chillies, chopped
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Worcestershire sauce
2 tbsp tomato puree
300ml red wine (or dark ale, such as Guinness)
400g tin of black beans
Salt
30g 80% chocolate (optional)
Fresh chilli and coriander (cilantro) to scatter
Sour cream or yoghurt
Method
- Soak the Aji Limon dried pepper (if using) in hot water for 1/2 an hour. Drain and finely chop.
- Heat the oil in a large pan and add the chopped onion.
- Cook slowly for 5 minutes and then add the garlic. Cook for 5 minutes more or until the onion is translucent.
- Stir in the soy sauce, Worcestershire sauce, tomato puree and the wine or beer.
- Turn up the heat and bring to a simmer and then stir in the spices and the chilli.
- Add the meat and mix into the sauce (no need to fry/brown the meat first).
- Cook slowly for 2 hrs adding water if it becomes to dry.
- Add the beans (and chocolate, if using) together with the liquor from the beans.
- Heat through until the sauce is thickened and add salt to taste.
- Scatter with coriander and chopped fresh chilli and serve with the sour cream or yoghurt.
Last edited: