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 2cm cubes
2 Tbs flour
Salt and pepper
Canola oil
2 large onions, diced
5 large cloves garlic, minced
2 Tbs fresh ground cumin
1 Tbs ground coriander seeds
1/2 tsp cinnamon
1/2 tsp allspice
2 Tbs dried oregano
3 Tbs chili powder
1 Tbs smoked paprika
1 Tbs (or less) ground chili pequín or cayenne pepper
1/4 cup tomato paste
1/2 cup strong brewed coffee or espresso
330mL 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 yoghurt
Minced red onion
Extra hot sauce
Avocado chunks
Lime wedges
2-4 Tbs favourite hot sauce

Method

Set a Dutch oven or large heavy-bottom pot over medium-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 the 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 chilli 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

Golden Oat Crunches

These biscuits are also lower in fat than traditional oat biscuits.

Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz

This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be...

Vasse Felix Cabernet & Beef

Nothing beats a good piece of beef with a glass of Cabernet over the cooler months


Similar Recipes

BeefMainComfort FoodLunchDinnerWinterValentines Day