Ingredients

• 1lb/500g beef (cubed fillet steak or whatever)
• 2 tbsps of oil
• 30g tin of anchovies
• 1 whole dried chile ancho
• 2 medium onions or 3 small onions chopped
• 2 cloves garlic
• 1 or 2 hot green chilli peppers chopped
• Seasonal vegetable – like half a romano pepper, half a carrot, or mushrooms
• 2 tbsps of cumin seeds ground
• 1 tbsp of chilli powder
• 1 tbsp of grated cocoa
• ½ teaspoon of hot paprika
• 1 tin of chopped tomatoes
• 1 tbsp of tomato puree
• ¼ pint/150ml beef stock
• 1 tsp of agave syrup
• Bay leaf
• ½ tsp of oregano
• 1 tin of black beans (or red kidney beans)

Method

1. Wipe clean the chile ancho and remove the stem and seeds.
2. Open out flat and briefly dry roast in a pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes.
3. Drain and blend to a paste with a splash of water – use the remaining water to make stock.
4. Fry the anchovies, onions and garlic for a few minutes until tender.
5. Add the fresh chilli peppers (and any other veg) and fry for another minute.
6. Add the spices and fry for a few seconds.
7. Add the meat and stir until all the meat is browned and coated in the spices.
8. Add the tomato, stock, agave syrup and herbs.
9. Reduce heat and simmer for half an hour or so (at least).
10. Add the beans and simmer for a further half an hour.

Nutritional Information

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 512.8
• Total Fat: 26.4 g
• Cholesterol: 17.7 mg
• Sodium: 715.4 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 9.8 g
• Protein: 35.4 g

See also

• Chili Powder
• Heston Bloominfool’s Chili Con Carne