Beef Chilli with Cocoa
2 tbls vegetable oil
1 onion, chopped
2 cloves garlic, minced
250g ground beef
125g beef sirloin, cubed
1 400g can peeled and diced tomatoes
1/2 cup strong brewed coffee
170g tomato paste
5 tbls Henry Langdon Red Vindaloo
2 tins red kidney beans
2 fresh hot chilli peppers, seeded and chopped (optional)
Heat the oil in a large saucepan. Over a medium heat, cook the onions and garlic until the onions are clear. Remove the onions and add mince. Cook until brown then remove and add the cubed beef.
Once the cubed beef is well browned, transfer to a slow cooker, along with the onion, garlic and mince. Add in the tomatoes, beer, coffee, tomato paste and stock. Then add the Henry Langdon Red Vindaloo and the Henry Langdon Cocoa with Chilli, and 1 can of the beans. Leave the slow cooker to simmer for 4 hours.
Check at this point for seasoning, and add optional chopped chilli if you want more heat. Add the second can of kidney beans, and allow to simmer for a further hour.
** As with all chilli recipes, the quantities can be altered depending on personal taste.
** The cocoa makes the dish richer than a standard chilli or curry as it adds another layer to the flavours.
Hint: Chilli powder is a great substitute if you don't have fresh chilli