Beef and Black Bean Chilli Stuffed Potatoes

Beef and Black Bean Chilli Stuffed Potatoes


Ingredients

1.5kg well-trimmed beef shoulder (blade steaks/chuck roast), cut into 1/2" cubes
2 tbsp flour
Salt and pepper
Canola oil
2 large onions, diced
5 large cloves garlic, minced
2 tbsp fresh ground cumin
1 tbsp ground coriander seeds
1/2 tsp cinnamon
1/2 tsp allspice
2 tbsp dried oregano
3 tbsp chili powder
1 tbsp smoked paprika
1 tbsp (or less) ground chili pequín or cayenne pepper
1/4 cup tomato paste
1/2 cup strong brewed coffee or espresso
330 ml stout
1 cup beef stock or water
50g bittersweet chocolate
1 can black beans, rinsed and pureed or whole (optional)

Suggested toppings

Manchego, Old Cheddar, or Sovrano cheese
Thin-sliced green onions/chives
Coriander
Pickled jalapeno
Sour cream or Yogurt
Minced red onion
Extra hot sauce
Avocado chunks
Lime wedges
2-4 tbsp favourite hot sauce

Method

Set a dutch oven or large heavy-bottom pot over med-high heat and add a few turns of canola oil. In two batches, toss cubes of beef with flour and a few pinches each of salt and pepper and throw into the hot pot. Let beef brown all over, stirring occasionally, for 10 minutes. Remove with a slotted spoon to a plate.

Once meat is all browned and removed from the pot, add another drizzle of oil and the onions. Cook until nice and golden, 5-6 minutes. Add the garlic and cook for another minute. Add all the spiced and the tomato paste and cook until paste is caramelised, 10-12 minutes. It will be extremely fragrant at this point.

Add the meat back to the pot with the coffee, beer and stock (or water) and chocolate. Bring to a boil scraping the stuck-on flavour at the bottom of the pot. Add the black beans and hot sauce and turn the heat down to a simmer. Cook for 3 hours or until beef is extremely tender. Taste for seasoning and add more salt, if needed.

If you’re stuffing baked potatoes; Preheat oven to 190°C and wrap 4 russets in foil one hour before chili is finished. Pop into the oven and forget about them for an hour or until a fork goes easily through the potato. Cut the tops off, scoop out a little of the potato and stuff with plenty of chilli.

Credits: The Gouda Life

Photo Credits: The Gouda Life


More Recipes

Beef Sausages in Onion Curry by Adam Liaw

Keep calm and curry on. Spice up your sausages with this tasty curry

Roasted Vegetables with Farro

Farro is a staple grain in Italian cooking - it is said that it sustained the Roman legions as they ...


Similar Recipes

BeefMainComfort FoodLunchDinnerWinterValentines Day