A traditional Mexican dish packed with meat, beans & our authentic dried chillies.
This recipe follows an authentic Mexican path and uses our ancho, pasilla & guajillo chilli pods, along with our best selling chipotle powder.
Made in the slow cooker - this allows you to get that delicious taste with minimal effort & time!
Check out our vegan version here -
Looking for something different? Try our white chicken chilli recipe! A creamy chicken dish with warming chilli flavours, check out the recipe here -
500g minced beef
1 onion - chopped
400ml tinned chopped tomatoes
1tbsp tomato puree
400g tin kidney beans
2tbsp minced garlic
1tbsp smoked paprika
1tbsp rubbed oregano
1tsp chipotle powder
20g dark chocolate
Add the dried chillies into a large bowl and cover with water, leave to soak for at least an hour, once rehydrated, blend into a smooth paste along with the tomato puree and set aside.
In a large pan, add the diced onion and cook until softened, add the mince and cook until browned.
Add the dried spices and cook for 2 minutes until fragrant, add the chilli paste and mix well, add the chopped tomatoes (and a splash of water if its too thick) and bring to a boil, simmer for 10 minutes.
Add the drained kidney beans and mix till combined, stir in the dark chocolate until melted, cook for a further 10 minutes.
Serve up with rice and top with sour cream, guacamole and fresh coriander.