Chilli Beef With Black Beans And Avocado Salad Recipes
BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH
Steps:
- Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Combine all ingredients in a small bowl and season with salt and pepper.
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- Drain the black beans, put them in a pan and cover with cold water. Bring to the boil and boil vigorously for 10 minutes. Lower the heat, cover and cook for 45-50 minutes or until tender, adding 1 tsp salt 5 minutes before the end of cooking. Drain and set aside (see tip).
- Meanwhile heat 3 tbsp of the oil in a large flameproof casserole or non-stick pan. Brown the meat in batches over a high heat until well coloured all over. Lift onto a plate as each batch browns and set aside.
- Add the remaining 1 tbsp oil and, when hot, add the onion and cook gently, stirring, for 10-15 minutes until soft and nicely caramelised. Add the garlic, chipotle paste, jalapeños, ground toasted cumin seeds, paprika and chilli powder, if using. Fry over a medium heat for 1 minute.
- Return the beef to the pan with the chopped tomatoes, beef stock, sugar, dried oregano and bay leaves. Season lightly, part-cover, then simmer gently for 2½ hours. Add the cooked beans (see tip) to the pan and simmer, uncovered, fora further 20-30 minutes, stirring gently now and then so as not to break up the meat, until the liquid has reduced to a sauce and the beef is meltingly tender (see Get Ahead).
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