Meaty Black Bean Chili

Meaty Black Bean Chili

Meaty Black Bean Chili

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Meaty Black Bean Chili served in a shallow bowl with flatbread, garnished with cheddar cheese, green onions and cilantro.

Meaty Black Bean Chili is my new favourite chili! For good reason too, it’s hearty and spicy with a punch of freshness from fresh cilantro added at the end. It also uses black beans, which is my favourite bean and they’re a great change from kidney beans. I also like the use of beef and pork for a meaty and hearty chili that is very satisfying. This chili is excellent for potlucks and back yard BBQ parties.

Meaty Black Bean Chili in a cream coloured dutch oven resting on a navy kitchen towel and wooden trivet.

Spicy heat is a personal choice for everyone and everyone gets an opinion on how hot their food should be. I don’t care for anything too spicy, and by that I mean, if I can’t taste the other ingredients because my lips are burning so bad, well, that ’s too hot for me. I find the spiciness in this Meaty Black Bean Chilli just right for my liking. It has a subtle spiciness that’s just enough to make me want to eat another bite with fresh cilantro and cheese to mellow the heat. But of course, this is just my opinion, so feel free to add more cayenne or chipotle peppers in adobo sauce if that suits your taste.

Another great thing about chili is it’s even better if served the next day as the flavours and spiciness have more time meld. It freezes very well and can be kept in a sealed container in the freezer for 1-2 months. Enjoy!

Meaty Black Bean Chili
Print Recipe
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Meaty Black Bean Chili
    Print Recipe
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
      2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
      3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
      4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
      Recipe Notes

      -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

      -This chili is even better when served the next day as the flavours have longer to meld.

      -Makes about 9 cups of chili and freezes very well.

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      Beef Taco Crostada

      Beef Taco Crostada

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      Beef Taco Crostada is tasty and fun with flaky pastry, taco seasoned beef and endless topping options.  It’s like a taco pie without the pie plate.  For convenience, you could use purchased pie dough but I’m partial to finding the time to make my own, especially this one, because of the added maize (corn flour).  Since corn flour is gluten-free the pastry is very tender because there is less gluten than if you used all regular flour.  Corn flour also has a nice fine texture which aids in a lighter, flakier crust as well.  

      Ground beef cooked with taco seasoning, onions, peppers and black beans in a cream coloured cast iron skillet ready for Beef Taco Crostada.

      The ground beef is cooked with onions and green pepper and then seasoned with a taco seasoning blend for flavour and spiciness. Black beans add texture, fibre and Mexican flair. Cheddar cheese brings everything together.  The fun comes adding a variety of toppings to suit your taste.  I happen to like shredded lettuce, green onions, avocado, cilantro and sour cream.  Other options may include salsa, jalapenos, guacamole, tomato, red onion and black olives. Go crazy with the toppings and enjoy it, it’s a fun family meal.

      A wedge of Beef Taco Crostada topped with shredded lettuce, tomatoes, avocado and sour cream.

      Beef Taco Crostada
      Print Recipe
        Servings Prep Time
        4 people 40-45 minutes
        Cook Time Passive Time
        35 minutes 1 hour
        Servings Prep Time
        4 people 40-45 minutes
        Cook Time Passive Time
        35 minutes 1 hour
        Beef Taco Crostada
        Print Recipe
          Servings Prep Time
          4 people 40-45 minutes
          Cook Time Passive Time
          35 minutes 1 hour
          Servings Prep Time
          4 people 40-45 minutes
          Cook Time Passive Time
          35 minutes 1 hour
          Ingredients
          Pastry
          Taco Meat
          Servings: people
          Instructions
          Pastry
          1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
          Taco Meat
          1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
          2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
          3. Remove from heat and stir in beans and half of the cheese.
          4. Preheat oven to 375°F and line a large baking tray with parchment.
          5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
          6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
          7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
          8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
          Recipe Notes

          -The pastry can be made up to a day in advance and kept chilled until ready to use.

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          Stroganoff Meatballs

          Stroganoff Meatballs

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          Stroganoff Meatballs in a red casserole dish resting on a wooden tray lined with a white kitchen towel.

          This a casserole that I’ve made time and time again. I love it because it makes enough for six people or provides plenty of leftovers, which is important for me as a shift worker. It’s also a comforting, family-style meal that is fantastic served over mashed potatoes. Stroganoff Meatballs is a great fall/winter recipe that you’ll want to make over and over.

          Raw beef meatballs rolled and arranged on a baking tray in preparation for Stroganoff Meatballs.

          For this recipe, you’ll notice that I insist you use a beef soup base such as Knorr OXO Beef in a Mug and not regular beef bouillon powder. This is not a sponsored post, but I’ve tried both beef bouillon cubes and regular beef bouillon powder. They just don’t have the same beef flavour that the soup base does, and it makes all the difference. I do hate to be so particular on an ingredient, but for this recipe I must insist that you use beef soup base such as Knorr OXO Beef in a Mug.  It’s worth the little bit of fuss, enjoy!

          Ingredients for Stroganoff Meatballs arranged on a small wooden board on a white kitchen towel.

          Author: Compelled to Cook, adapted from Companys Coming Casseroles cookbook 1985.

          Stroganoff Meatballs
          Print Recipe
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Stroganoff Meatballs
          Print Recipe
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Ingredients
          Beef Meatballs
          Stroganoff Sauce
          Servings: people
          Instructions
          Beef Meatballs
          1. Preheat oven to 425°F.
          2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
          3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
          Stroganoff Sauce
          1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
          2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
          3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
          Recipe Notes

          -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

          -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

           

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          Beef Roulade

          Beef Roulade

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          Grilled Beef Roulade arranged on a wooden platter and garnished with fresh basil.

          Beef Roulade is a simple yet impressive entree of beef flank steak rolled with prosciutto, basil and provolone and grilled to perfection.

          Simple flavours come together in this wonderful dish and it’s easier than you think. It can easily be prepped in advance making it great for entertaining or a weekend family meal.

          Flattened flank steak layered with prosciutto, basil and provolone in preparation for Beef Roulade.

          What’s important for this recipe is to flatten the flank steak as evenly as possible for ease of rolling and uniform cooking. You also need to season the meat well with salt and pepper.  Rolling the flattened meat as tight as possible to hold in the layered elements within is also important. Some cheese does seep out when cooking, so a tight roll will help keep everything in place and minimize the loss of melty cheese.

          Be sure to have your grill or pan hot before adding the rolls. They only take 4-5 minutes per side, so you want the surface hot enough to brown the meat before it cooks. As with any meat, it’s important to allow the meat to rest for several minutes prior to serving, this will allow the moisture to settle back into the muscle rather than run all over your plate.

          Flattened flank steak rolled and tied with basil, provolone and prosciutto and ready for grilled Beef Roulade.

          By all means, you can grill the assembled and tied roll as one whole piece and slice to serve, but I prefer the individual grilled portions because you get more charred/seared meat per bite which to me means more flavour. And I’m always game for more flavour, enjoy!

          Beef Roulade
          Print Recipe
            Servings Prep Time
            3-4 people 40 minutes
            Cook Time Passive Time
            10 minutes 3 minutes
            Servings Prep Time
            3-4 people 40 minutes
            Cook Time Passive Time
            10 minutes 3 minutes
            Beef Roulade
            Print Recipe
              Servings Prep Time
              3-4 people 40 minutes
              Cook Time Passive Time
              10 minutes 3 minutes
              Servings Prep Time
              3-4 people 40 minutes
              Cook Time Passive Time
              10 minutes 3 minutes
              Ingredients
              Servings: people
              Instructions
              1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
              2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
              3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
              4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
              5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
              6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
              7. Preheat grill to medium-high.
              8. Rub or brush prepared rolls on both sides with oil.
              9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
              Recipe Notes

              -I have found that using grated provolone makes the roll easier to roll.

              -Using a mesh grill mat is convenient but not necessary.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Steak with Balsamic Butter Sauce

              Steak with Balsamic Butter Sauce

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              Steak with Balsamic Butter Sauce is an elevated meal for two and takes only a few quality ingredients and less than 30 minutes to prepare.

               

               

              Tenderloin steak, butter and balsamic vinegar arranged on a wooden board in preparation for Steak with Balsamic Butter Sauce

               

              Beef tenderloin steaks can be a bit pricy, even for us here in beef country. But what I really like about beef tenderloin is that it’s a relatively lean cut of beef, it’s super tender and flavourful. It deserves a good sear to hold in the moisture and a generous drizzle of balsamic butter sauce.

               

               

              Butter sauce comes in many forms, like Beurre Blanc-French butter sauce, Piccata sauce and the sauce on my Tarragon Chicken Cutlets

              A butter sauce is quite simple and uber quick to pull off with a little know-how. In any butter sauce, it’s very important to use cold butter cut into small chunks. Cold butter melts more slowly, allowing the fat particles to breakdown and be dispersed throughout other liquids like wine, lemon juice, stock or in this case, balsamic vinegar. Adding butter gradually is equally as important. It allows all the fat particles to become completely emulsified but at a slower rate. This process creates a thicker and more stable sauce. Scientifically it’s a little more involved, but this gives you the idea behind it.  Enjoy!

               

              Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.

              Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
              Steak with Balsamic Butter Sauce
              Print Recipe
                Servings Prep Time
                2 people 10-15 minutes
                Cook Time
                12-15 minutes
                Servings Prep Time
                2 people 10-15 minutes
                Cook Time
                12-15 minutes
                Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
                Steak with Balsamic Butter Sauce
                Print Recipe
                  Servings Prep Time
                  2 people 10-15 minutes
                  Cook Time
                  12-15 minutes
                  Servings Prep Time
                  2 people 10-15 minutes
                  Cook Time
                  12-15 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
                  2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
                  3. Remove steaks to a plate and cover with foil.
                  4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
                  5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
                  Recipe Notes

                  Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Meaty Baked Pasta

                  Meaty Baked Pasta

                  Well, baked pasta is far from anything new.  This little version is my own yet very similar to many that are out there.  It’s more of a reminder of how wonderful a baked pasta can be.  There are a few steps involved so I wouldn’t call it the best weeknight meal.  However, Meaty Baked Pasta is just what the family calls for on the weekend.  

                  With this pasta casserole, you will find a meaty sauce that includes ground beef and Italian sausage, a light and creamy ricotta cheese layer that helps to balance the acid in the tomato sauce.  More sauce hugged pasta with chunks of tomato that is broiled oozy with mozzarella and parmesan.  It’s the kind of dish you know you should stop eating, but just can’t.

                  It serves many with even a few leftovers.  If planning ahead, you may want to assemble in two casserole dishes, bake one and freeze the other for a later meal when time is not your friend. 

                  Meaty Baked Pasta is homey, satisfying and best of all cheesy!  It’s not diet friendly, so I won’t pretend that it is.  Everything in moderation, right?  Enjoy!

                  Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
                  Meaty Baked Pasta
                  Print Recipe
                    Servings Prep Time
                    8-10 people 40 minutes
                    Cook Time Passive Time
                    40 minutes 5 minutes
                    Servings Prep Time
                    8-10 people 40 minutes
                    Cook Time Passive Time
                    40 minutes 5 minutes
                    Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
                    Meaty Baked Pasta
                    Print Recipe
                      Servings Prep Time
                      8-10 people 40 minutes
                      Cook Time Passive Time
                      40 minutes 5 minutes
                      Servings Prep Time
                      8-10 people 40 minutes
                      Cook Time Passive Time
                      40 minutes 5 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
                      2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
                      3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
                      4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
                      5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
                      6. Preheat oven to 350℉.
                      7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
                      8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
                      9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
                      10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

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                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com