songfire: (sherlock - tardis)
[personal profile] songfire posting in [community profile] nosh
(Original recipe via Good Foods):

Difficulty: Easy
Time: ca. 45 mins
Type: main dish / party food

(Serves 4!)


1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled + crushed
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) better: 2 freshly diced chillis (remove the seeds if you want a milder taste)
1 bell pepper
1 tsp ground cumin
500g mixed beef
200 ml beef stock
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar
3 tsp dark cocoa powder
1 cup of coffee (strong!)
3 tbsp tomato purée
410g can red kidney beans
200 g white beans
200 g sweet corn
30 g tomato extract


1 - Prepare your vegetables. Chop your onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthwise, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop. Dice the chillies and the garlic. Cut the canned tomatoes into small pieces

Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the mince-meat. Let it simmer until it crumbles. Put the meat into a large pot and add the stock and the cut tomatoes. Cook to a boil and let it boil until the tomatoes have dissolved.
Meanwhile, add the diced onions to the oil left over in the pan and heat them until they are golden. Then add the tomato extract/pùree. Stir the mix a few times.

Once the chopped tomatoes in the pot are soft, stir the pot and add the onions roasted in tomato extract from the pan, and the diced garlic + chillis. Then let the pot simmer for about 5 mins, then add the spices, the cocoa + the coffee). Next add the diced bell pepper, the sweet corn and the various beans. Let it simmer for another ten minutes. Add salt, pepper, dark chocolate and dried chillies to your taste. Serve with bread or rice.

(This recipe usually lasts me for about a week, and it keeps VERY well - it just gets better the longer it stews!)
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November 2016


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