Smoky beef chilli with black beans recipe
Jennifer Joyce's smoky beef chilli recipe is full of fresh Mexican flavours and packed with black beans and a real chilli heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Blender
- Dutch oven
- Kitchen scale
- Grater
- Kettle
- Skillet
- Mixing bowl
- Plate
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 2 pasilla or guajillo chillies (see tips)
- 800ml tomato passata
- 900g beef shin, cut into 3 cm cubes
- 4 tbsp olive oil
- 2 large onions, roughly chopped
- 6 garlic cloves, finely chopped
- 2 tbsp smoked sweet paprika (pimentón)
- 3 tbsp ground cumin
- 1 tbsp chipotle purée
- 60ml cider vinegar
- 50g soft brown sugar
- 1 tsp sea salt
- 2 X 400g tins black beans, drained and rinsed
- Finely chopped red onion
- Chopped avocado
- Fresh coriander leaves
- Grated red leicester cheese
- Tortilla chips
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