Prep Time: 10 minutes (plus overnight soaking of black beans)Cooking Time: 2 hours, 15 minutesTotal Time: Overnight plus 2 hours, 25 minutesYield: Serves 6-8
300 g (10½ oz) black beans
900 g (2 lb) beef chuck, cubed
10 ml (2 tsp) olive oil
120 g (8 tbsp) ancho chilli powder
10 ml (2 tsp) ground cumin
2 bay leaves
5 ml (1 tsp) chilli pequin
5 ml (1 tsp) freshly ground black pepper
2.5 ml (½ tsp) muscovado sugar
½ large onion, diced
5 ml (1 tsp) minced garlic
950 ml (1¾ pt) chicken stock
10 ml (2 tsp) cornflour
15 ml (3 tsp) water
10 ml (2 tsp) sea salt
Salt and pepper to taste
Soak the black beans in plenty of water overnight.
Heat a large pot over medium-high heat. Add olive oil and put in the beef slowly. Turn occasionally until nicely browned. Add the onion. When the onion starts to brown, add garlic and the remaining spices.
Sauté the mixture for 2 to 3 minutes while stirring. Add black beans and the chicken stock and simmer for 1 to 2 hours.
In a small bowl, add the cornflour and water and mix into a paste. Add to the chili mixture and bring back to simmer. Season to taste before serving.
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