Chunky Chilli with Chocolate & Quick Guacamole
By OcadoLifeWe've used braising steak for a hearty, chunky chilli - perfect for a relaxed dinner party.Time and servings
Ingredients
19 total- 800 g of red kidney beans, drained and rinsed
- 1 tin of chopped tomatoes
- 500 ml of beef stock
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- 2 tsp of hot chilli powder
- 1 tsp of fresh thyme, roughly chopped
- 3 tbsp of olive oil
- 3 avocados, stoned and roughly chopped
- 1 large tomato, deseeded and finely chopped
- 1 lime, juiced
- 50 g of dark chocolate, grated
- 1 kg of braising steak, cut into 2cm pieces
- 2 tbsp of tomato puree
- 1 tsp of smoked paprika
- 1 tsp of ground cumin
- 1 red onion, finely chopped
- 2 tbsp of fresh coriander, roughly chopped
- 1 red chilli, finely chopped
Method
10 stepsStep 1
Heat 1 tsp of oil in a casserole dish over a medium heat and add half the beef. Fry until golden brown all over and transfer to a bowl.
Step 2
Deglaze the pan with a little stock, scrape up any caramelised residue and pour over the beef. Repeat with the remaining beef.
Step 3
Add the remaining oil to the pan, lower the heat slightly and tip in the onion. Cook, stirring occasionally, for 5-6 mins - until softened and golden.
Step 4
Add the garlic, chilli powder, paprika and cumin and fry for 1 min, until fragrant.
Step 5
Return the meat and deglazing juices to the pan, add the tomatoes, tomato purée, thyme and remaining stock.
Step 6
Allow to simmer very gently for 1 1/2 - 2 hours, until meat is very tender.
Step 7
Add kidney beans 30 mins towards the end of cooking.
Step 8
Stir in the chocolate just before serving.
Step 9
Make the guacamole:
Step 10
Stir all the ingredients together, then season to taste. Serve together with the wraps, tortilla chips and lime wedges.