Preparation and Cooking: 50 minutes | Serves: 4-6
Mexican cuisine has used the tasty combination of chocolate, chilli and meat for hundreds of years (in their traditional ‘mole sauce’). This combination produces rich, hearty, creamy and spicy flavour that is perfect for the onset of winter.
This Good Chef Bad Chef recipe uses these traditional flavours to great avail. Enjoy.
- 1 tbsp olive oil
- 1 onion, finely sliced
- 1 red capsicum, finely sliced
- 2 garlic cloves, crushed
- 2 tsp cumin, ground
- 2 tsp smoked paprika
- 2 tsp coriander, ground
- 1 red chilli, finely sliced
- 1 pinch cayenne pepper
- 500g chuck steak, cut into 2-3cm cubes
- 1 x 400g can diced tomatoes
- 250-500mL beef or vegetable stock
- 1 tbsp cacao powder
- 1 x 400g can black beans (or red kidney), drained
- 1 bunch coriander, finely chopped, to serve
- Natural yoghurt, to serve
- Heat oil in a frying pan, add onion and cook for 1-2 minutes.
- Add capsicum and garlic, cook for 2-3 minutes.
- Add the cumin, paprika, coriander, chilli and cayenne pepper, stir well.
- Add the beef into the pan and stir until coated with the spices.
- Add tomatoes and enough stock to cover, cover and simmer for 20-30mins until beef is tender.
- Add cacao and beans to the pan/pot and let cook for 5-10mins.
- Stir through some natural yoghurt and coriander, and serve.