Chilli With A Twist
|This recipe takes an everyday classic and uses chocolate to make a delectable dish you’ll want to make again and again. And the best thing is, this recipe makes up to 8 portions, so you can freeze it and have it on hand for a lazy dinner.
What will I need?
500g beef steak, cubed
500g beef mince
4 tablespoons vegetable oil
1 white onion
1 red onion
2 sticks celery
1 tablespoon dried chilli flakes
½ tablespoon chilli powder
2 tablespoons dried oregano
3 tablespoons light brown sugar
800g canned chopped tomatoes
500ml beef stock
400g canned kidney beans, drained and rinsed
400g black-eyed beans, drained and rinsed
80g plain chocolate (at least 70% cocoa solids), chopped
Sea salt and ground black pepper to taste
Bunch fresh coriander, chopped
Spring onion, thinly sliced
Let’s get started!
Heat 2 tablespoons vegetable oil in a large pan and brown the steak all over. Set aside and repeat the process with the beef mince
Once you’ve removed all of the beef from the pan, add another tablespoon of oil and sweat the white onion, red onion and celery for 4-5 minutes. Be careful not to brown them.
Stir in the chilli flakes, chilli powder and oregano, combining well. Cook for a further 2 minutes.
Return the diced and minced beef to the pan, along with their juices. Add the chopped tomatoes, beef stock, kidney beans, black-eyed beans and sugar, then stir well. Once it’s reached the boil, reduce the heat and simmer gently for 2-3 hours.
Once the chilli is cooked, season it with crushed sea salt and freshly ground black pepper, then stir in the chocolate until it melts. Stir in the chopped coriander and serve in a bowl with steam rice and a sprinkling of thinly sliced spring onions.