Three Bean Chilli

Posted By Kerri


Last time we cooked this, I based it on our original chilli recipe but reduced the seasoning to account for the lack of meat. We both felt it could take more heat though so this time, I upped the seasoning. I also used madeira instead of red wine because that’s what I had. The recipe isn’t that different to last time but I’ve reproduced it here to reflect the increase in seasoning.

4 tbsp olive oil
3 red chillies, roasted, deseeded and pulped
4 garlic cloves, roasted and then pulped
2 tsp ground cumin
1 tsp ground coriander
1 tsp chipotle chilli powder
1 tsp ground cinnamon
1 tsp smoked paprika
Glass Madeira (or red wine)
1 large red onion, finely chopped
600ml beef stock
400g tin chopped tomatoes
2 tbsp tomato purée
Salt and pepper
Bay leaf
500g mixed beans
1 tsp cocoa powder

Roast the chillies and garlic in the oven for about 30 minutes, on 190 degrees, before removing from the oven leaving to cool down. Remove the seeds from the chilli and squash together with the garlic.

Boil the (soaked overnight) beans for 20 minutes and then rinse well.

Grind the coriander and cumin together in a mortar and pestle and transfer to a bowl, mix with the chilli powder, cinnamon and paprika.

Soften the onions with some salt, add the garlic and chilli pulp to the softened onions with the tomato puree and let it cook together for a couple of minutes. Into this mixture, add the powdered spices and cook for a further couple of minutes. Deglaze with some madeira and allow the alcohol to cook out.

Next, add the stock, tomatoes and the bay leaf and season. Allow to cook for about half an hour before adding the beans, bring to the boil, reduce the heat and simmer for an hour and a half.

Remove from the heat and refrigerate overnight. When reheating, add the cocoa powder just before serving.

I didn’t get round to cooking this last night so left it to cool for four hours before reheating. I also added some lime juice and some chopped coriander as the madeira led to a sweeter dish than we were intending. This balanced the sweetness well but also added a light, fragrant note which we both enjoyed and will do again.

Sep 9th, 2009

4 Comments to 'Three Bean Chilli'

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  1. Pip said,

    Interesting stuff! I didn’t think the squeeze of lime added much to the last beef chilli I did, but I wonder if I added enough. Still tweaking!

  2. Nicisme said,

    I think this looks brilliant, even more wonderful that you spiced it up.

  3. Kerri said,

    Thanks, Nicisme. I’m tempted to go even hotter next time!

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