Beef and black bean chilli
There's just something about bowl food, and chilli in particular, that is so cosy and warming, isn't there? And I think we’re all in need of comfort now.
This chilli is gorgeous. I've tinkered around with different recipes, but this one from Pressure Cook Recipes is my current go-to. It's hearty, loaded with warm spices, and bulked out with black beans that pair beautifully with the beef. Beyond the usual suspects of dried herbs and spices like oregano, cumin and chilli powder, the secret ingredient is not the cocoa powder (which I've added to chilli for ages) but an umami chicken stock concoction which includes soy sauce and fish sauce! Yes, this is no authentic chilli (I love beans, okay) but my God, does it taste good. So don't knock it until you try it.
At a time we are all looking for easy recipes using pantry staples, this is bound to be a family favourite. This is an Instant Pot recipe, but if you don't have one, don't worry. I've given instructions for how to make this on the stove as well. Keep in mind that chilli will always taste better the day after it’s made, so try and make it the day before you want to serve it. But it’ll still be delicious if you can't wait that long.
Top with sour cream, cheese, or guacamole, and eat over rice or pasta, or even just dip into a bowl with some tortilla chips. Yum. If there's only a couple of you at home, eat half the batch now and freeze the other half, so you have a tasty, home-cooked hug of a meal ready to be defrosted whenever you need it.
You can scroll straight down for the recipe, but I just wanted to talk a little about what's happening right now. We are living in a time of real uncertainty and fear all over the world, and times like these bring out the best and worst in people. While we are all worried, please take a moment to think beyond yourselves. Stay at home where you can, please. Great if you can work from home, but there are people who have to go out for work, and it’s difficult enough for them already. The more we practise social distancing, the more we can slow the spread of this virus. I don’t care if you think you’re invincible. Firstly, no one is. But the way COVID-19 works, you could carry and transmit it without presenting any symptoms. And what might be mild for you could spell serious implications for someone else. So please, be kind, keep your distance and stay home where possible.
Please also stop stockpiling. It actually makes me cry every time I see a photo of an elderly person or a healthcare worker unable to do their weekly shop because hoarders have emptied the shelves. Have a care. What if that elderly person were your parent or grandparent? What if that nurse is the one that takes care of you when you’re sick? We are all in the same mess here. There is no food shortage beyond what people are creating themselves. If everyone stops buying more than they need, there will be more than enough for everyone.
And to all of you putting your lives on the line, an endless list from healthcare workers to the people stocking shelves in supermarkets, thank you so much. You are all heroes.
Beef and black bean chilli
Serves 4-6. Recipe adapted from Pressure Cook Recipes.
INGREDIENTS
500g beef mince
1 medium onion, chopped
4 garlic cloves, minced
2 x 400g tins chopped tomatoes
2 x 400g tins black beans, drained and rinsed
1 - 2 tablespoon chilli powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon olive oil
1 teaspoon brown sugar
salt and pepper, to taste
Umami chicken stock mixture
1 cup chicken stock (1/2 chicken stock cube dissolved into 250ml water)
2 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons tomato paste
1 teaspoon unsweetened cocoa powder
METHOD
Heat up the Instant Pot - press Sauté button. Wait until indicator says HOT. Alternatively, set a large pan over medium heat on the stove.
Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp olive oil to the Instant Pot or pan, coating the bottom well.
Add the ground beef to the Instant Pot or pan. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
While the ground beef is browning, in a 500ml measuring cup, mix together the chicken stock, fish sauce, soy sauce, tomato paste, and unsweetened cocoa powder.
To the Instant Pot or pan, add the diced onions, minced garlic, ground cumin, chilli powder and dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Pour in half of of the chicken stock mixture, and fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits into the stock mixture.
Add in the reserved beef juice. Pour in the remaining chicken stock. Add in the drained black beans. Mix well.
If cooking in an Instant Pot:
Pour in both cans of the diced tomatoes with all the juice on top. Do not mix (it will trigger the burn message).
With the venting knob in venting position, close the lid, then turn the venting knob to the sealing position. Press the Manual button and adjust the timer to 10 minutes (it will take a few minutes to come to pressure before the timer starts). You want to use Natural Release for this recipe, which is a method whereby the Instant Pot releases pressure gradually, so wait 10-15 minutes (you should hear a click when it's done) before you hit Cancel, turn the venting knob back to the venting position, and carefully open the lid.
If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode.
Taste and season with brown sugar, salt and black pepper.
If using a pan on the stove:
Add the chopped tomatoes and mix everything together well. Bring to a bubbling boil, before you turn down the heat to low, cover with a lid and simmer for about an hour, stirring occasionally.
If there is still too much liquid after an hour, take off the lid, stir well and sauté on medium heat for about 5 minutes or until it thickens.
Taste and season with brown sugar, salt and black pepper.
