Bonfire Chilli with Beef, Chocolate and Pumpkin recipe
|Prep time||15 minutes|
|Cook time||3 hours, 15 minutes|
|Total time||3 hours, 30 minutes|
|Meal type||Lunch, Main Dish|
|Description||A rich chilli made with pieces of beef rather than minced beef and with an added autumnal ingredient, pumpkins! Chocolate is also added to this beefy chilli, for an authentic Mexican taste - it enhances the depth of flavour in this comforting dish, and adds a silky richness. (I used organic Go-Do chocolate). Serve this with plain boiled rice, or in bowls with grated cheese and sour cream on top, and tortilla chips for dipping!|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 24.5oz beef (such as braising, stewing or shin)
- 1 tablespoon vegetable oil
- 2 medium onions (peeled and diced)
- 3 cloves garlic (peeled and minced)
- ½ small pumpkin (peeled and diced into small cubes)
- ½ red chilli (de seeded and finely diced)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon chiili powder (I used Chipotle chilli powder)
- 2 tablespoons tomato puree
- 2 tablespoons tomato ketchup
- 14oz tomatoes (chopped)
- 14oz red kidney beans (drained)
- 2.5oz go-do organic dark chocolate (broken into small pieces. Or chocolate of your choice minimum 60% cocoa solids)
- water (to taste)
- pepper (to taste)
Preheat the oven to 150°C / 300°F / Gas Mark 2.
Heat the oil in a suitably sized casserole dish or Dutch oven - I used a Le Creuset casserole dish.
Then fry the onion, garlic, chopped pumpkin and fresh chilli gently without colouring for 5 minutes.
Add the cumin, coriander, cinnamon, oregano and dried chillies and stir in.
Add the diced beef to the onion mixture and pumpkin mixture, and mix gently before stirring in the tomato purée, ketchup, drained kidney beans and tomatoes.
Give it all a stir and bring the chilli to a simmer.
Add the pieces of chocolate and stir in, put on the lid and transfer to the oven, cook for 2.5 to 3 hours or until the beef is tender, stirring occasionally. (If it becomes too dry, add a little water to the chilli.)
Season to taste with salt and pepper, and adjust the chilli heat if needed, before serving with boiled rice or with grated cheese, tortilla chips and sour cream.
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