Beef, black bean & pepper chilli

Name: Beef, black bean & pepper chilli
Prep time: 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 400 g Essential British Beef Diced Braising Steak; ½ tbsp Vegetable oil; 3 large red peppers (450g), thickly sliced; 1 large onion, sliced; 4 clove/s garlic, finely chopped; 2 tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp ground allspice; 75 g Cooks' Ingredients Ancho Chilli Paste; 1 tbsp tomato purée; 500 ml fresh beef stock; 400 g Waitrose Duchy Organic Black Beans, drained and rinsed; ½ tbsp cider vinegar, plus extra to serve to taste

We’ve used leaner beef here to keep things lower in fat, while using the Cooks’ Ingredients Chilli Paste means you don’t have to buy lots of spices. Scoop up the chilli with wholemeal tortillas or enjoy with steamed wholegrain rice.

5 out of 5 stars(12) Rate this recipe

Gluten freeHealthyHigh fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook3 hrs
Total time3 hrs 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g Essential British Beef Diced Braising Steak
½ tbsp Vegetable oil
3 large red peppers (450g), thickly sliced
1 large onion, sliced
4 clove/s garlic, finely chopped
2 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground allspice
75g Cooks' Ingredients Ancho Chilli Paste
1 tbsp tomato purée
500ml fresh beef stock
2 x 400g Waitrose Duchy Organic Black Beans, drained and rinsed
½ tbsp cider vinegar, plus extra to serve to taste

To serve

½ x 25g pack coriander, roughly chopped
4 salad onions, thinly sliced
4 tbsp soured cream

Season the beef and heat the oil in a large casserole dish (or similar heavy-based pan) over a medium-high heat. Add the beef and cook, turning often, until deeply browned on all sides (5-7 minutes); transfer to a plate and set aside.
Add the peppers and onion to the hot dish, cover and cook over a medium heat for 10 minutes, stirring occasionally, until softened. Fry for a further 5 minutes, uncovered, until starting to caramelise. Add the garlic and spices, cook for a few minutes more, then stir in the chilli paste, tomato purée, browned beef, stock, black beans and vinegar. Add a little more water, if needed, to cover the meat and vegetables.
Partially cover the dish with a lid, then bring to a gentle simmer (it’s important to cook the chilli on a low heat to keep the beef tender). Cook for 1 hour 30 minutes, stirring occasionally. Uncover and cook for a further 1 hour, stirring now and then, until thickened slightly and the beef is tender. Loosen with a touch more water, if needed. Taste and season, adding a splash more vinegar if liked. Scatter over the coriander and salad onions. Divide between bowls, topping with a spoonful of soured cream. This chilli keeps brilliantly – and the flavour actually gets even better with time! Store in the fridge, covered, for up to 5 days or freeze in portions for up to 3 months.

Cook’s tip

Why it's good for you

Red meat, such as beef, is packed with iron, zinc and vitamin B12, which support a healthy immune system. This chilli contains black beans too, which provide a good source of plant-based protein. Beans are also high in soluble fibre, which supports heart health by keeping blood cholesterol levels normal.

Typical values per serving when made using specific products in recipe