Decadent chilli con carne with avocado and mango salsa

Decadant chilli con carne with mango and avocado salsa

Decadent chilli con carne with mango and avocado salsa

Serves: 6-8

For the chilli:

500g casserole steak / braising steak

1 tbsp flour

salt and pepper

Oil for frying (I used approx 1 tbsp chilli-infused)

2 red onions, finely chopped

1 red chilli finely chopped (add an extra tsp of chilli powder if you don’t have one)

3 garlic cloves, finely chopped

1 courgette, halved and sliced

Half a red pepper cut into chunks

Half a green pepper cut into chunks

2 tins (800ml) chopped tomatoes

1 beef stock cube

1 tin kidney beans

1 tin black beans

1 tsp mild chilli powder

2 tsp cumin

1 tsp ground coriander

Half a tsp cinnamon

1 tsp oregano

1 tsp cocoa powder (or two squares of dark chocolate, if you have it)

1 tbsp dark brown soft sugar

A splash of balsamic vinegar

Juice of 1 lime

Toss the steak in flour and season generously. In a large, heavy bottomed saucepan, brown the steak in batches on a high heat and set aside. Turn the heat down and fry the onions, garlic and chilli until soft. Add the peppers and fry for a further three minutes. Throw the steak back in and chuck in the tomatoes, stock cube and dry ingredients. Top up with 100ml water, if necessary and add a splash of balsamic (about 2 tsp). Stir and bring to the boil then leave to simmer gently for up to 2 hours until the meat is soft and falls apart and the sauce is rich, dark and pungent. About 20 minutes before serving, stir in the courgettes and beans.

Serve with rice and salsa.

For the salsa:

Half a ripe mango diced

1 small ripe avocado diced

2 spring onions (scallions) finely chopped

Three red jalapeño (from a jar) finely chopped

A handful coriander (cilantro) leaves finely chopped

Couldn’t be easier: simply mix all the ingredients in a bowl and tuck in!
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