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Texan-style beef and black bean chilli recipe
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Texas beef and black bean chili: hearty, versatile, and perfect for leftovers.
Ingredients:
  • 20.00 gm MasterFoods® Texan Style Smokey Rub
  • 20.00 ml plain flour
  • Coles Australian No Added Hormones Beef Brisket or Beef Chuck Steak
  • 1 brown onion, chopped
  • 1 red capsicum, seeded, coarsely chopped
  • 3 garlic cloves, crushed
  • 400g can diced tomatoes
  • 250ml beef stock
  • 1 cinnamon stick or quill
  • 400g can black beans, rinsed, drained
  • 200g sour cream
  • 21.00 gm lime juice
  • Steamed rice, to serve
  • Avocado wedges, to serve
  • 125.00 ml coriander sprigs
  • Lime wedges, to serve
Instructions:
  • Mix the spice mix and flour in a bowl, then add the beef and coat it. Shake off any extra flour mixture and set it aside. Heat half of the oil in a large saucepan over medium-high heat. Brown the beef in batches by stirring for 3-4 mins. Transfer to a plate.
  • In the same saucepan, heat the remaining oil over medium-high heat. Sauté the onion, capsicum, and garlic for 7 minutes until the capsicum softens. Stir in the reserved flour mixture and cook for another minute. Add back the beef, tomato, stock, cinnamon, and ½ cup (125ml) water. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  • Remove the cinnamon stick. Incorporate the beans and let them simmer uncovered for 30-40 minutes until the sauce thickens and the beef reaches tender perfection. Season to taste.
  • In a bowl, mix sour cream and lime juice, season. Serve the beef with rice, avocado, coriander, and lime wedges alongside the sour cream mixture.

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