Friday Night Chilli

Friday night is Chilli night! Make a pot on Friday, and keep dipping in over the weekend. This chilli is really flavoursome, but mild! Just add a chopped chilli to raise the heat.

PREP TIME: 1 hour
COOK TIME: 1 hour 30 min

SERVES: 6

Ingredients

400g lean steak mince
400g braising steak, 1/2 cm dice
2 tbsp Life of Spice Much Adobo About Nothing
1 tsp Life of Spice Tequila Sunrise
1 large red onion, chopped
2 cloves garlic, minced
1 red pepper, 1 inch dice
1 green pepper, 1 inch dice
2 400g tins chopped tomatoes
1 400g tin red kidney beans
1 beef stock cube/stock pot
25g dark chocolate, broken up ( > 70% cocoa solids)
Coriander to garnish

Directions

Place the meat in a large bowl and sprinkle on 2 tbsp Much Adobo About Nothing. Leave to marinade for 1 hour
Heat 2 tbsp Olive oil in a pan and fry the chopped red onion with the Tequila Sunrise salt blend for 5 minutes. Add the minced garlic and fry for a further 1 minute
Add the chopped and minced beef to the pan and cook for 5-10 minutes on high/medium heat until coloured
Add the diced red pepper and continue to cook for 2 minutes
Pour in the two tins of chopped tomatoes and stock cube, and bring to a simmer
Leave simmering uncovered for 1 hour on medium/low heat in order to reduce the liquid
After 1 hour, add the drained tin of kidney beans and return to the heat
Continue to cook on medium/low heat for 15 minutes and top up with small quantities of water if it's drying out too much
Add the dark chocolate pieces and remain simmering for 10 minutes
Garnish with chopped coriander and soured cream and serve with rice