Spicy Black Bean Chilli

Spicy Black Bean Chilli

 

Serves 4

Ingredients:

½ pound of good quality ground meat cooked and drained.

16 oz dry black beans (or a can of good GOYA brand beans no soaking required if using can beans)

3 tbsp olive oil

1 onion chopped

5 garlic cloves coarsely chopped

2 bacon strips (optional)

¾ tsp ground cumin

¾ tsp mild red chili powder (or hot if you like) you could add more to taste

1 red bell pepper diced

1 carrot diced

1 stick of celery

Fresh or can medium heat jalapenos to taste (I like a lot of them in the chili)

14 oz fresh tomatoes diced or caned chopped

1 bunch fresh cilantro chopped coarsely

Salt and pepper to taste

 

Directions:

Soak beans overnight, and then drain. Place in a pan cook cover with water and bring to a boil. Boil for 10 minutes then reduce and simmer for 1.5 hours or until tender. Drain well but reserve 1 cup of the bean liquid

Brown the meat, add some salt and pepper to taste and some chili powder.

Heat the oil in a skillet. Add the onion and garlic cook for 2 minutes, stirring add the bacon, if using and cook stirring occasionally, until bacon is cooked and the onion is softened.

Stir in cumin and chili powder and continue to cook for a moment or two. Add the red bell pepper, carrot, celery and tomatoes. Cook over medium heat for 5 minutes.  (If using can beans just open and put in the pot now)

Add half of the cilantro and all the beans and the reserved bean water. Simmer for 30 to 40 minutes or until it has thickened. Stir in the remaining cilantro, adjust the seasoning and serve at once. You could add some grated cheddar cheese and a dollop of sour cream if you like.