Thursday, 24 September 2009


1 pack of minced beef, or if you've got loads of time, stewing steak
1-2 rashers of bacon (optional, but nice), or a little chopped chorizo
1 large onion
green and red peppers
1-2 courgettes
garlic paste
tomato puree
carton chopped tomotoes or passata
small can of refried beans
small can kidney beans
carton of black beans
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp chipotle
little splash of Tabasco
beef stock cube
1/2 tsp cinnamon
small bar dark, dark chocolate (grated)

Begin as you would with the Spaghetti Bolognese; if you're using any bacon or chorizo, stick em in the pan and let the fat render, and then add the beef along with the stock cube, cinnamon, and a little toot of garlic. When it's all browned and sticky and the juices are running, add the chopped onion and another slug of garlic and let it all go soft and lovely while you dice your peppers and courgettes.

When you're happy that the onion and meat are all cooked down, add the veg, stick the lid on, and leave everything to cook down for about ten minutes or so.

At this point, add the cinnamon, cumin, chili powder, chipotle, oregano, tomato puree and passata. Give it a good stir and let it bubble with the lid on while you get on with draining all the beans and grating the chocolate. When the beans are drained and the chocomalate is grated, add them to the pot, stir well, and put the lid back on. Don't add the refried beans just yet, because they thicken the sauce too much. You can hold back til quite near serving time on that one. Do leave things for about ten minutes and then taste. You might want to add the splash of Tabasco, or a pinch of salt or sugar depending on what you think it needs. After that though, it's smallest gas ring, lowest heat, lid on, and you go and watch the football and leave it all to do its thing.

Serve it with sour cream, nachos, guacamole, grated cheddar, rice, tortillas, whatever you like :)

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