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Black Bean Chili Con Carne

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“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.”
READY IN:
4hrs 25mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. If using the oven, preheat to 300. cut the steak into small dice.
  3. heat oil in a large, flameproof casserole or stew pot.
  4. add the onion, garlic and green chile and cook gently for 5 minutes till soft.
  5. transfer to a plate.
  6. 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.
  7. add the tomatoes, beef stock, dried chili and hot pepper sauce.
  8. drain the beans and add them to the casserole, with enough water to cover.
  9. bring to a simmering point, cover and cook in the oven for about 2 1/2 - 3 hours.
  10. stir occasionally and add extra water as needed, to prevent from drying out.
  11. season with salt to taste and add the chopped red pepper.
  12. replace the lid, return to the oven and cook for about 30 minutes more, or till the meat and beans are tender.
  13. 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.
  14. sprinkle with fresh cilantro and serve over cooked rice.

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