Recipe for a hearty Black Bean Chilli with chipotle and bitters

2 tablespoons olive oil
2 yellow onions, finely chopped (about 3 cups)
5 large chopped garlic cloves
1.4kg lean ground beef
2 cans black beans, drained and rinsed
2 cans crushed tomatoes
480ml tomato sauce
2-3 cans chipotle chilli sauce
2 tablespoons Angostura aromatic bitters
2 tablespoons chilli powder
2 tablespoons dried chilli
1/4 cup red wine vinegar
Salt to taste

How to
Heat oil in a 7.5 litre pot.

Add onion, garlic and ground beef.

Cook over high heat, stirring occasionally, until beef is crumbled and is no longer pink (about 10 minutes).

Meanwhile, in a large bowl combine remaining ingredients except beans and salt.

Use an immersion blender to puree, or place in blender container in two batches.

Mixture does not have to be smooth, just smooth enough so the chillies are not chunky and are distributed throughout mixture.

Stir into cooked beef.

Add black beans to chilli and bring to a boil.

Reduce heat, cover and simmer for 20 minutes stirring occasionally.

Uncover and cook 25 – 30 minutes more.

Add salt to taste.

Top individual servings with shredded cheese, sliced green onion, sliced avocado, dollops of sour cream or Greek-style yogurt, or crunchy tortilla chips.


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Recipe provided by Angostura Bitters. For more information on the Angostura Bitters range and other delicious recipes, please visit