What’s not to like about this amazing chilli? Warming, nourishing, loaded with complex carbohydrate, protein, B vitamins, iron and calcium, it’s destined to sustain your energy and concentration as well as boost the immune system.
It’s got pedigree too! Go Faster Food Ambassador and British Universities Circuit Cycling Champ, Dan McKimm swears by it so much that he sweet talked his mum to make vats of it for him to take to uni. Lucky Dan! Dan’s just returned from his year with a pro-cycling team in France to the 2nd year of his Sports Science degree at Birmingham University, for which he has been awarded a sports scholarship.
This is what you'll need to serve 4 ... For the smoky chilli
- 400g stewing beef, chopped into fairly small chunks (1cm)
- 2 tbsp flour mixed with ¼ tsp each salt, pepper and cayenne pepper
- 2 tbsp olive oil
- 100g spicy chorizo chopped into 1cm chunks
- 1 onion, peeled and finely sliced
- 2 green peppers, deseeded and chopped into 1cm chunks
- 1 bay leaf
- 1 tsp smoked paprika
- 1 large garlic clove, peeled and crushed
- 100g black beans, rinsed and soaked overnight, then rinsed again and drained (use tinned black beans if short on time)
- 500ml chicken stock
- 400g can chopped tomatoes
- salt and freshly ground black pepper
- handful of coriander leaves, chopped
- squeeze of lime juice
- 1 green chilli, finely sliced and with seeds remaining, or two if you like it really hot
- rice, salsa (see step 5 below) and soured cream to serve
NutritionWhy are black beans so worth eating? Black beans are a great source of carbohydrate and are packed with protein, fibre and minerals such as calcium, potassium, magnesium and iron. What's more, gram for gram, black beans contain 10 times more antioxidants than oranges! Great for:
- sustained energy
- blood sugar regulation
- healthy immune system
- muscle growth and repair
- healthy digestive system
- healthy heart ... and much more
MethodHere's how to make it ...
- Preheat the oven to 160°C/gas mark 3.
- Toss the beef chunks in the flour mix. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef in batches. Set aside. Brown the chorizo and set aside too. Scrape the juices off the bottom of the pan using a splash of water and pour over the beef.
- Add the remaining oil and gently sauté the onion and green peppers with the bay leaf for a few minutes. Stir in the smoked paprika, beef, chorizo, garlic, black beans, stock and tinned tomatoes and bring everything to the boil. Give it a good stir, cover and transfer to the oven to gently cook for 1½ hours until the beef and the beans are tender and the sauce has become nice and thick. Add salt and pepper now, according to taste. If you are making the dish in advance, cool and chill, and carry out the following stages just before you serve.
- Stir in the coriander and lime juice. Taste and add more salt, pepper or smoked paprika if you like.
- Make the salsa just before serving - chop an avocado, cherry tomatoes, spring onions, mint and coriander leaves and then combine with the juice of a lime, a glug of olive oil and a tsp of ground coriander.
- Serve the chilli in bowls with rice, salsa, and a dollop of soured cream. Offer chopped green chillies on the side for those who like it extra hot. Enjoy!
By the way (really name-dropping here), Chris Edwards of rock band Kasabian claimed that, after popping in to Go Faster Food in Bristol for a smoky black bean chilli supper whilst cycling from Land’s End to John O’Groats with his brother, Jason, their ride the following day was the best of the whole trip!