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Black bean and beef chili

September 15, 2011

Yet another recipe from the BBC Good Food site, this slow-cooked chili with diced beef is a world away from the minced beef and kidney beans chili that I used to make. We made it a few days in advance and gave it time for the taste to intensify in the fridge. The contrast in textures and flavour is far more sophisticated and although it’s spicier it’s a much subtler and more enduring heat.

Chunky chili and wild rice in a white bowl on a rattan mat

Dished up with wild rice

H is slowly coming round to wild rice, which has been a favourite of mine since I was in my teens. The rich nuttiness adds an extra dimension to the dish. This was delicious without any extra accompaniments – no need for salad or grated cheese. Simple, slow and incredibly tasty.

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