Hats off to Kate & Matt (@topnosh_bykateandmatt) for this epic flavor packed recipe. Tip: the secret ingredient is blended in the chilli.
They said, "We think this is a great movie night or stay-at-home date night meal idea with loads of tasty elements that can be enjoyed separately or together. You can make more of some bits if you know you can’t resist them, just be sure to buy an extra bag of nachos to go with it!"
Prep time: 25 mins
Cook time: 1hr 30 mins
1 red onion
2 chillis (depending on how spicy you like it)
2 garlic cloves
Generous handful of Coriander (stalks and leaves)
500g beef mince
1 pack of Ember original biltong (some blended and some whole strips)
2 tsps smoked paprika
2 tsp chilli powder
1 tsp cumin
1 tbsp tomato puree
1 tin kidney beans
1 tin of plum tomatoes
2 beef stock cubes (added to 1 liter boiling water)
2 dark chocolate squares
Handful of cherry tomatoes
1/4 red onion
1 ripe avocado
2 tbsp thick natural yogurt
Spring onion finely chopped
Chop Chilli, Garlic, Coriander stalks and red onion finely - heat oil up in large pan and add onions to pan on a medium-low heat. Once the onions have began to soften, add all the rest of the chopped ingredients - leave on a medium heat.
After a few minutes, add in beef mince and fry off until all meat is cooked through and any water or fat has cooked away.
Add in smoked paprika, chilli powder, cumin and blended Biltong - cook for a couple of minutes until you can smell the spices from the pan.
Next, add tomato puree, tinned toms and beef stock.
Bring to the boil and leave to simmer gently for as long as you possibly can, but no less than 1 hour. Just keep adding water if needed.
About 20 minutes before you are ready to serve, grate in the dark chocolate, and add the kidney beans. Mix in well and continue to allow chilli to simmer.
Just before serving, mix through a good handful of fresh coriander leaves and season with a crack of salt and pepper.
Finely chop cherry tomatoes, red onion and coriander leaves.
Place all ingredients into a small bowl, add a good glug of olive oil and a crack of salt and pepper. Mix well and leave in the fridge until needed.
In a blender, put in the avocado flesh, a couple of tablespoons of thick natural yogurt and a pinch of salt. Blend until smooth (only 10 seconds or so). Once combined, stir through some lime juice and fresh coriander. Once again, this can be left in the fridge until needed.