Popular in South America and Mexico, this is my version of the world famous Carne Con Chilli, a rich stew made from native breed grass-fed chuck steak, gently simmered with black beans and a perfect balance of spices enriched with bitter chocolate and finished with lime. The dish can be served with rice for a more formal meal or with soft tortillas alongside a selection of salsa, guacamole and sour cream to enjoy as the perfect finger food.
Preheat the oven 130°c fan assisted or 150°c without a fan (gas
In a deep casserole dish sear the diced meat in batches in a
little beef dripping until well browned then set aside. In the same
dish, add the onions and garlic to gently soften over a low heat
then add the spices and chile paste before adding the beef back to
Cover with the hot stock and bring to a simmer, thicken
slightly using a little cornflour mixed with cold water, cover and
cook in the oven for 2 hours then add the beans and continue to
cook for another hour or until the meat is fork tender.
Remove the lid and cinnamon stick then over a gentle heat stir
in the chocolate and lime juice.