Recipe

Prep time: 25 mins | Cooking time: 180 mins | Serves 4

Mexican | MOB | Main

A slow-cooked chilli with a delicious hint of rich dark chocolate. Give it go!

Ingredients  

• 800g Diced Beef
• 2 Red Onions
• 4 Garlic Cloves
• 2 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 2 tsp Chilli Flakes
• 400g Chopped Tomatoes
• 600ml Beef Stock
• 1 Red Pepper
• 2 tbsp Tomato Purée
• 70g Dark Chocolate
• 240g Drained Cooked Kidney Beans
• 25g Coriander
• Sour Cream

Method

1. Heat olive oil in a heavy bottomed pan over a medium heat, then brown off the beef in two batches on all sides. Then remove from the pan. Finely slice the onions and add ½ to the pan with another glug of olive oil – cook for 5 mins, until starting to soften. In the meantime, finely slice the garlic and dice the red pepper into 2cm pieces.
2. Add garlic and peppers to the pan and cook for 2 min, then along with the cumin and smoked paprika, chilli flakes and tomato purée. Cook for 1-2 min, then pour in the chopped tomatoes, beef stock and drained and rinsed kidney beans. Add the beef back in, give it a stir and bring to a boil. Reduce to a simmer and cook for 3-3.5 hours or until the beef is falling apart and tender. Once cooked, give it a good mix and it will start to break up.
3. Grate the chocolate into the chilli, mixing well. Roughly chop the coriander. Serve the chilli in bowls topped with sour cream, the remaining onion, coriander and some chilli flakes.