Serves 4
Ingredients
3 Tbsp Olive Oil
120 g Pancetta, chopped
800 g lean Beef mince
Sea salt & Freshly Ground Black Pepper
1 Tbsp Chilli Powder
1 Tbsp Smoked Paprika
1 Tbsp Oregano
1 Tbsp Cumin
4 Garlic Cloves, peeled and chopped finely
2 Onions, peeled and chopped finely
1 Green Pepper, deseeded and diced
1 Red Pepper, deseeded and diced
2 large Red Chillies, chopped finely
50 g Celery, diced
1 Tbsp Worcestershire Sauce
450 ml Red Wine
100 g Sun dried Tomato Puree
2 x 400 g cans Chopped Tomatoes
300 ml Chicken Stock
400 g can Kidney Beans
400 g can Pinto Beans
6 Tbsp Coriander leaves, chopped
50 g Dark Chocolate, 70% + Cocoa content
How to cook
Heat the Olive Oil in a large pan and add the Pancetta
Stir in the Minced beef and fry over a high heat, breaking up with a wooden spoon until browned
Season with salt and Pepper
Stir in the Chilli powder, Paprika, Oregano, Cumin, Garlic and mix well
Cook over a medium heat for 5 minutes
Add the Onions, Peppers, Chillies and Celery and stir well
Add the Red wine
Add the Sun Dried Tomato Puree, Chopped Tomatoes, Chicken Stock, Worcestershire Sauce, Beans and 3 Tbsp Coriander. Simmer for 50 minutes until the sauce is well reduced and the mixture has thickened slightly
Stir in the Chocolate and 3 Tbsp Coriander leaves
Serve with a baked Potato or fresh Crusty Bread garnished with the remaining Coriander leaves