Savory South American Black Bean Chili with Beef
This Savory South American Black Bean Chili with Beef is a hearty and flavorful dish that brings together tender braising steak, hearty black beans, and vibrant spices for a truly satisfying meal. Perfect for chilly nights or gatherings, this chili is enhanced with fresh vegetables, a kick of heat from chiles, and aromatic spices like paprika and cumin. Simmered until the flavors meld beautifully, this dish is best served hot over a bed of fluffy rice and garnished with fresh cilantro for a touch of brightness.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Dried black beans
1 1/4 cups (Rinsed and soaked overnight)
Braising steak
1 1/4 lbs (Cut into small dice)
Vegetable oil
2 tablespoons (For cooking)
Onions
2 (Chopped)
Garlic clove
1 (Crushed)
Fresh green chile
1 (Seeded and finely chopped)
Paprika
1 tablespoon
Cumin
2 teaspoons
Coriander
2 teaspoons
Chopped tomatoes
1 (14-ounce) can
Beef stock
1 1/4 cups
Dried red chili
1 (Crumpled)
Hot pepper sauce
1 teaspoon
Fresh red bell pepper
1 (Seeded and chopped)
Salt
To taste
Cilantro
For garnish (Chopped)
Cooked rice
For serving
Instructions
1
Start by rinsing the dried black beans and placing them in a large pot. Cover with cold water, bring it to a rapid boil, and allow to boil vigorously for 10 minutes. Drain the beans, transfer them to a bowl, and cover with fresh cold water to soak overnight.
2
Once the beans have soaked, drain them and set aside. Cut the braising steak into small, bite-sized cubes.
3
In a large, flameproof casserole or heavy stew pot, heat the vegetable oil over medium heat. Add the chopped onions, crushed garlic, and freshly chopped green chile. Sauté gently for 5 minutes, or until the onions are soft and translucent. Remove the mixture from the pot and set aside on a plate.
4
Increase the heat to high and add the cubed steak to the pot. Brown the meat on all sides, approximately 5-7 minutes.
5
Stir in the paprika, cumin, and coriander, mixing well to coat the meat with the spices.
6
Add the canned chopped tomatoes, beef stock, crumbled dried red chili, and hot pepper sauce. Mix well.
7
Return the sautéed onion mixture back into the pot. Add the drained black beans along with enough water to cover all ingredients. Stir to combine.
8
Bring the mixture to a simmer, reduce heat to low, cover, and allow to cook gently for about 2 to 2.5 hours or until the beef and beans are tender. Stir occasionally, adding more water as needed to maintain your desired consistency.
9
Once the beef and beans have reached tenderness, season the chili with salt to taste and stir in the chopped red bell pepper. Cover and cook for another 20-30 minutes to allow the flavors to meld.
10
Before serving, sprinkle with fresh cilantro. Serve hot over cooked rice for a complete and satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory South American Black Bean Chili with Beef?
It is a hearty dish featuring tender braising steak, black beans, and a blend of South American-inspired spices like cumin and paprika.
What type of meat is used in this chili?
The recipe calls for 1 1/4 lbs of braising steak cut into small, bite-sized cubes.
How should I prepare the dried black beans?
Rinse the beans, boil them for 10 minutes in fresh water, then drain and soak them in cold water overnight before cooking.
Can I skip the overnight soaking for the beans?
The recipe recommends soaking overnight after a 10-minute rapid boil to ensure the beans become tender during the simmering process.
What spices are used to season the beef?
The beef is seasoned with a tablespoon of paprika and two teaspoons each of cumin and coriander.
Is this chili spicy?
Yes, it features heat from a fresh green chile, a crumbled dried red chili, and a teaspoon of hot pepper sauce.
What vegetables are included in the recipe?
The dish includes chopped onions, crushed garlic, fresh green chile, and a red bell pepper.
How long does the chili need to simmer?
The chili should simmer gently for approximately 2 to 2.5 hours until the beef and beans are tender.
What is the first step in the cooking process?
The first cooking step involves sautéing chopped onions, garlic, and green chile in vegetable oil until soft.
Do I brown the meat before simmering?
Yes, the cubed steak should be browned on all sides over high heat for about 5-7 minutes.
When do I add the tomatoes and stock?
Add the canned chopped tomatoes and beef stock after the meat has been browned and coated with spices.
How much beef stock is required?
The recipe requires 1 1/4 cups of beef stock.
When should the red bell pepper be added?
The red bell pepper is added during the final 20-30 minutes of cooking once the beef and beans are already tender.
What is the best way to serve this chili?
It is best served hot over a bed of fluffy cooked rice.
What garnish is recommended for this dish?
Fresh chopped cilantro is recommended as a garnish for brightness.
How much oil is needed for sautéing?
The recipe uses 2 tablespoons of vegetable oil.
Should the green chile be prepared in a specific way?
The fresh green chile should be seeded and finely chopped before being added to the pot.
What kind of tomatoes are used in the base?
One 14-ounce can of chopped tomatoes is used for the chili base.
Do I need to add water to the pot?
Yes, you should add enough water to cover all ingredients and add more as needed during simmering to maintain consistency.
How many onions does the recipe require?
The recipe calls for two chopped onions.
What type of pot is best for this recipe?
A large, flameproof casserole or a heavy stew pot is ideal for even heat distribution.
Can I adjust the salt level?
Yes, the recipe suggests seasoning with salt to taste once the beef and beans are tender.
What is the role of the dried red chili?
A single crumbled dried red chili is added to the simmer to provide a deep, smoky heat.
Does the recipe include garlic?
Yes, it includes one crushed garlic clove.
How many servings does this recipe provide?
While not explicitly stated, the 1 1/4 lbs of meat and beans typically serves 4 to 6 people.
Can I use fresh tomatoes instead of canned?
While the recipe specifies a 14-ounce can, fresh chopped tomatoes can be substituted if you have approximately 1.75 cups.
What color is the bell pepper used in the final step?
The recipe specifically calls for a fresh red bell pepper.
How much paprika is used?
One full tablespoon of paprika is used for seasoning.
Is the cilantro cooked into the chili?
No, the cilantro is sprinkled on top just before serving to maintain its fresh flavor.
How often should I stir the chili while it simmers?
Stir occasionally to ensure nothing sticks to the bottom and to check if more water is needed.