Black Tusk Black Bean Chilli

Black Tusk Black Bean Chilli


1 person made this

This recipe was born from my desire for a black bean chilli with a few twists. The "Black Tusk" moniker originates from the name of one of my favourite micro-brewery beers, and it is the one that I originally used to create this recipe. Any good, dark, malty beer will do, however. As with any stew, you can easily vary and substitute, but the freshly squeezed citrus juices are key. Makes approximately eight bowls.

Serves: 8 

  • 1 cup dried black beans
  • 1 cup smoked, dried black beans (sometimes found in natural food stores)
  • 2 brown onions, diced
  • 1 (810g) tin diced tomatoes
  • 1 stubbie good dark beer, such as a Guinness or porter
  • juice of two freshly squeezed oranges
  • juice of one freshly squeezed lime
  • 1 - 2 roasted red or yellow capsicums, chopped
  • 1/2 cup coriander (or more to taste), finely diced
  • 2 dried hot chilli peppers, diced
  • 1 head roasted garlic
  • 1 teaspoon ground cumin
  • 1 (800g) tin hominy (white corn, available in American import stores)
  • 1 cinnamon stick
  • 2-4 teaspoons cocoa powder
  • 1 shot freshly brewed espesso (or a small cup of a good, strong, dark roasted coffee)
  • 1 or more small chorizo sausages, coarsely chopped
  • For the garnishes
  • corn tortillas (count on 1-2 tortillas per bowl), cut into strips
  • 1 red capsicum, finely diced
  • 1 small red onion, finely diced
  • coriander to taste, finely diced
  • sour cream

Preparation:25min  ›  Cook:1hour  ›  Extra time:8hours soaking  ›  Ready in:9hours25min 

  1. Prepare beans by soaking at least 8 hours.
  2. In a large pot, saute onions until translucent.
  3. Add all remaining ingredients except the garnishes.
  4. Bring to a boil, reduce heat to low and simmer until the beans are tender, about 45 minutes. Ideally, you want to simmer as long as possible for the flavours to meld; obviously check and stir frequently to prevent sticking or burning.
  5. Before serving:

  6. Fry tortilla strips until crisp and arrange them in a spiral pattern on top of steaming bowls of chilli. In the centre of each bowl, place a dollop of sour cream then artfully sprinkle diced vegetables and coriander on top.


Dried black beans are available in Asian markets and American import stores.

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