Serves 4



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

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