Chipotle & chorizo chilli con carne
2 1 2 Tbspred garlic onion, olive cloves, finelyoil crushed chopped 1 sausage,fresh Mexicanskin removed chorizo
1 1 tsp tsp smokedground cumin paprika 1 tinned chipotle chilli in adobo sauce, chopped
1 bay leaf 400g tinned crushed tomatoes
125ml (½ cup) beef stock 500g stewing steak, cut into large cubes 110g (½ cup) dried black beans, rinsed
Juice of 1 lime
2 squares dark chocolate 1 handful coriander (cilantro) leaves and stems, chopped
Sea salt Freshly ground black pepper TO SERVE
Cooked white rice
1 tomato, chopped
1 avocado, chopped
Coriander leaves, to garnish
1 Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until softened. Crumble the chorizo into the pan, add the cumin and paprika and cook, stirring, for 2-3 minutes, or until the chorizo is cooked.
2 Stir in the chipotle chilli, bay leaf, tomatoes and stock and bring to a simmer. Stir in the steak, cover the pan and cook over low heat for 30 minutes.
3 Add the beans, lime juice, chocolate, coriander and 500ml (2 cups) water. Cover and continue to cook for a further 1½ hours, stirring occasionally, and adding more water if necessary. The consistency should be thick but not too dry. Season to taste with sea salt flakes and freshly ground black pepper.
4 Serve with cooked white rice, topped with tomato, avocado and coriander leaves.