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Black Bean Chili
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Filed Under: Arizona

Sure it's a clice, but everyone has their chili recipe that they love above all others. This is mine. I serve it with rice and cornbread and all the fixins passed at the table.

1 lb. dried black beans, soaked overnight in the fridge in a large pot of water

4 pieces diced Nueske's bacon

2 lbs. cubed pork, cut into 1/3-inch cubes (use meat from the shoulder or the leg).

1/4 cup olive oil

5 cups chicken stock

24 oz. dark beer, Dos Equis works beautifully

1 large red bell pepper

2 poblano peppers

1 large yellow onion

22 oz. whole tomatoes in their own juices, canned is fine, I like San Marzanos for this recipe

4 tbs. chopped chipotles in adobo, or more to taste

8 cloves garlic

6 tbs. ground ancho chili powder

3 tbs. ground cumin

2 tbs. dried oregano

3 tbs. corn flour (masa) mixed with 3 tbs. of water

Drain and reserve the beans.

Place the oil and bacon in a large pot over medium heat.

Cook until bacon is becoming crispy and rendered.

Add the pork and saute until browned.

Add the peppers, chilies, onions, chipotles and garlic.

Saute until onions are translucent, and add the dry herbs and spices.

Saute for a few minutes more, being careful not to burn mixture.

Add the tomatoes and, simmering, cook for several minutes, stirring.

Place the beans, beer and stock into the pot.

Bring to a boil and reduce heat to maintain a simmer.

Cook the beans until very tender for 2 hours. Stir frequently, adding more stock if needed.

If you need to thicken chili because beans are done and mixture is too thin; do so with the corn flour mixture, drizzling and whisking until desired consistency is achieved.

Season with salt and pepper.

Garnish and serve with lime wedges, minced onions, minced fresh cilantro and sour cream -- all on the side.
Chilli Oil. Secret chinese recipe. Off the menu ( in the UK anyway). One chinese takeaway offered to provide it when i was living in the area, totally amazing. I asked another chinese takeaway if they'd sell chilli oil although not on the menu, that one tasted a bit burnt , wasn't as good a quality. Anyone know the chilli oil that the chinese have, their own secret recipe?
I've heard that before. Why is that? Are you infusing part of the pan into your food?
I have no idea. It is just something I have heard several times from different sources. I think one such was a discussion on the chemistry involved in browning and caramalization and such. I'll see if I can find it, though I'm not all that confident of success.