Chipo­tle & chorizo chilli con carne

NEXT (New Zealand) - - Food -

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.

Serves 4.

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