Beef and Black Bean Chilli with Toasted Corn Tortilla Strips

This chilli dish, which uses black beans instead of kidney beans, is ideal for a warming winter supper, served with toasted corn tortillas.

The recipe was created by Waitrose for use on a recipe card in January 2007.

Method

Place the onion and ground beef in a large pan and dry fry, stirring occasionally to break up the mince, until all the meat is browned. Add the red pepper and cook for a futher 1-2 minutes
Stir in the oregano and chilli powder, the chopped tomatoes and black beans. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the beef is thoroughly cooked.
Just before servinge, heat a large dry frying pan until hot, and lightly toast the tortillas for 1-2 minutes on each side. Let them cool slightly then cut into strips. Spoon the chilli into bowls and serve with a dollop of crème fraîche, a few sprigs of coriander and the toasted tortilla strips.

Recipe is copyright of Waitrose and is published with their kind permission.

Ingredients

Serves 4 | Prepare: 10 mins | Cook: 30 mins

1 large onion, chopped
500g pack extra lean Aberdeen Angus ground beef
1 red pepper, de-seeded and chopped
2tsp dried oregano
1 tbsp hot chilli powder, to taste
2 x 400g chopped tomatoes
400g can Epicure black beans, drained and rinsed

To serve:

8 soft corn tortillas
4 tbsp half fat crème fraîche
25g pack fresh coriander, roughly chopped

Beef and Black Bean Chilli with Toasted Corn Tortilla Strips

Method

Ingredients

Other great recipes to try

Please select from the list below