Full chili beans in a pot
Before making chili beans in a crock pot, soak the black beans in cold water the night before, then drain them before cooking to make them soften more easily.
When the pot is hot enough, you can add the fat. (Of course, you can also make it in a saucepan, but the former version is much better.) Add the finely chopped onion and fry it patiently until it turns golden brown, adding salt in the meantime. Cut the meat into approx. 0.5 cm cubes, and this can also be roasted after the onion.
When the meat has a nice color, spoon the paprika cream and the tomato paste on top, and use this to coat the whole thing. Give it a good stir, if it gets a little sticky in one or two places, that's even better! :D You can add the paprika, just swirl it around, then pour in a little water. When it's boiling, season with the other spices: pepper, cinnamon, thyme and cumin. If necessary, add salt, but be careful, because as the water evaporates, the flavors concentrate, so the end result can easily be too salty.
As you would do with a stew, always pour a little water over it, then fry it in its fat, repeating this until the beef is approx. 90% cooked. At this point, you can add the beans. Try to add the water in such a way that by the time the beans are soft, they have a pleasantly thick juice left on them. It is worth adding the water little by little, not adding a large amount at once.
When the beans are almost cooked, add the chocolate, simmer for a little longer, and you're done. Transfer the chili beans to a plate, spoon the sour cream over it, garnish with a few coriander leaves and a wedge of lime, and serve with tortillas.
- Preparation: 4 hours
- Soaking: 1 night
