Black Bean & Beef Chili

2 cup dried black beans
500g stew beef, minced
½ tsp salt
¼ tsp pepper
1 tbs vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tbs chili powder
2 tsp each ground cumin and dried oregano
¼ tsp cayenne
1 bay leaf
1 can crushed tomatoes in puree

How to cook:

1.        Rinse beans under cold water. Cover with water; soak overnight.

2.         Season beef with salt and pepper; brown in oil in Dutch oven over medium heat. Add onion and bell pepper. Cook and stir 5 minutes until vegetables soften. Stir in chili powder, cumin, oregano, cayenne and bay leaf. Add crushed tomatoes in puree.

3.         Drain soaked beans, add to beef mixture. Cover with 1 quart water. Bring to boil, then reduce heat to simmer. Cook, partially covered 2 1/2 hours or until beans are tender.

4.         Discard bay leaf. Add extra cayenne to taste for spicier chili.

5.         Serve immediately.

Hunan Chili Beef

500g beef flank steak 
3 tbs soy sauce
3 tbs vegetable oil, divided
1 tbs rice wine or dry sherry
1 tbs cornstarch
2 tsp brown sugar
1cup canned baby corn, drained
3 green onions, cut into 1-inch pieces
1small piece fresh ginger (1 inch long), peeled and minced
2cloves garlic, minced
¼ small red bell pepper, cut into 1/4-inch strips
1jalapeño pepper, halved, stemmed, seeded and cut into strips
1tsp hot chili oil
Hot cooked rice

How to cook:

1.         Cut flank steak lengthwise in half, then across the grain into 1/4-inch-thick slices. Combine soy sauce, 1 tablespoon vegetable oil, wine, cornstarch and brown sugar in medium bowl. Add beef and toss to coat; set aside.

2.         Heat wok over high heat 1 minute or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds. Add half of beef mixture; stir-fry until well browned. Remove to large bowl. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.

3.         Add corn, onions, ginger and garlic to wok; stir-fry 1 minute. Add red pepper and jalapeño; stir-fry 1 minute.

4.         Return beef and any accumulated juices to wok with chili oil. Toss to combine; cook until heated through. Serve with rice.

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