Nutrition per serving
Energy (kcal) 534
Protein (g) 38
Carbohydrate (g) 36
Fat (g) 27 Of which sugars (g) 12 and of which saturates (g) 4
Salt (g) 2
Fibre (g) 8
(NB. adding basmati rice will increase the carbohydrate content to 90g )
Ingredients (serves 4)
For the chilli
400g stewing beef, chopped into fairly small chunks (1cm)
2 tbsp flour mixed with ¼ tsp each salt, pepper and cayenne pepper
2 tbsp olive oil
100g spicy chorizo chopped into 1cm chunks
1 onion, peeled and sliced finely
2 green peppers, deseeded and chopped into 1cm chunks
1 bay leaf
1 tsp smoked paprika
1 large clove of garlic, peeled and crushed
100g black beans, rinsed and soaked overnight, then rinsed again and drained (you can use tinned as an alternative, although the dried beans will be superior in both taste and texture)
500ml chicken stock
1 x 400g tin of chopped tomatoes
Handful of chopped coriander leaves
Squeeze of lime juice
1 green chilli, finely sliced and with seeds remaining, or two if you like it really hot
For the salsa
½ small cucumber
1 avocado, peeled
10 cherry tomatoes
4 spring onions
1 tsp coriander seed, crushed in pestle and mortar
Handful of mint leaves, roughly chopped
Handful of coriander leaves, roughly chopped
Juice of 1 lime
Glug of olive oil
Preparation
1) Preheat the oven to 160°C/gas mark 3.
2) Use a casserole dish that you can put on the hob and in the oven. Toss the meat in the flour mix. Heat up a tablespoon of oil in the casserole dish and brown the beef in batches over a high heat. Set the beef aside and then quickly brown the chorizo and set aside. Scrape the juices off the bottom of the pan. A good way to do this is to pour a splash of whisky or brandy in and the brown scrapings come off the bottom of the pan really easily. Pour the juices onto the beef.
3) Add the remaining oil and then gently sauté the onion and green pepper with the bay leaf for a few minutes. Add the smoked paprika and stir. Add the garlic, the meat, the black beans, the stock and the tin of tomatoes and bring it all to the boil.
4) Give everything a good stir and then transfer to the oven and simmer for 1½ hours until the beef and the beans are tender and the sauce has become nice and thick.
5) Add the coriander and lime juice and taste for seasoning. You might want to add some salt and pepper at this stage or a little more smoked paprika.
6) Make the salsa by chopping up the avocado, cucumber and tomatoes very small and mixing them with the other ingredients. Don’t make it too far in advance as it is best really fresh.
7) Serve the chopped green chillies in a bowl on the side for people to sprinkle over the top of the chilli to their own taste.
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