Beef Chilli With Bitter Chocolate
This hearty beef chili recipe is bursting with rich flavors and warming spices that come together to create a comforting and satisfying dish. Tender beef steak and flavorful mince are simmered with a blend of aromatic ingredients, creating a deliciously thick and hearty chili perfect for spooning over steamed rice. Topped with a dollop of cooling soured cream and garnished with fresh spring onions, this chili is sure to become a favorite comfort food in your home.
— Constant Cookbook
Ingredients
- 4 tbsp vegetable oil
- 500g/1lb 2oz good-quality beef steak, finely diced
- 500g/1lb 2oz good-quality beef mince
- 1 white onion
- 1 red onion
- 2 sticks celery
- 1 dried chipotle
- 1 tbsp dried chilli
- ½ tbsp chilli powder
- 2 tsp dried oregano
- 3 tbsp light brown sugar
- 2 x 400g/14oz cans chopped tomatoes
- 500ml/17fl oz beef stock
- 1 x 400g/14oz can kidney beans
- 1 x 400g/14oz can black-eyed beans, drained and rinsed
- sea salt flakes and freshly ground black pepper
- 75g/3oz plain chocolate
- bunch fresh coriander
- steamed rice
- 8 tbsp soured cream
- 4 spring onions
Instructions
- Heat two tablespoons of the oil over a mediumâhigh heat in a large, heavy-based pan with a tight-fitting lid. Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon.
- Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak.
- Add the remaining tablespoon of oil to the pan and fry the white onion, red onion and celery for 3-4 minutes, or until the onions have softened but not browned.
- Stir in the chipotle chilli, chilli flakes, chilli powder and oregano until well combined. Cook for a further two minutes.
- Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2â3 hours. (Alternatively, preheat the oven to 140C/120C Fan/Gas 1 to cook in an ovenproof dish for the same amount of time.)
- Just before serving, season the chilli with sea salt flakes and pepper. Stir in the chocolate until melted, then stir in the chopped coriander. Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions.
Prep Time
PT30M
Yield
Serves 6-8
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