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This Chunky Beef and Black Bean Chilli makes a great, comforting mid-week dinner! It's very easy to prepare and will simmer away while you get on with other things.


2-3 people

Total time

105 minutes






  • 400 g braising beef
  • 400 g tinned black beans (I used organic)
  • ½ red onion (sliced)
  • 1 tsp chilli powder
  • ½ tsp dried oregano
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 2 cloves garlic (crushed)
  • ½ tsp salt
  • 2 pieces dark chocolate
  • 1 tsp oil (of your choice)
  • 2 tbsp Spanish/Mexican crumbly cheese (to serve)
  • 1 coriander (to serve)


  1. In a large saucepan add some oil and on a medium heat brown the beef, then set aside.
  2. Add the onions to the same pan and cook until soft and glossy. Add the garlic and cook for a few minutes, then add the beef back into the saucepan.
  3. Add the spices and keep stirring until everything is combined. Add the salt.
  4. Add enough water to your pan to cover the beef and bring to the boil. Cover and simmer for an hour and a half or until the beef is tender.
  5. About half an hour before the end, add the tinned black beans and a few pieces of dark chocolate, and stir until the chocolate is melted, this will help thicken your sauce and add depth.
  6. Sprinkle with cheese and coriander. Serve with rice, tacos or jacket potato. Enjoy!
  7. View the recipe instructions at Globe Scoffers

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