Chocolate Chilli Beef

This is surprisingly good. You can always increase the chilli if you like it hotter, but I find this mix to be tasty without requiring a tongue transplant. You can use Pork mince or a mixture of beef and pork if you prefer.

  • 1 brown onion
  • 1 red onion
  • 1 small red chilli
  • 2 cloves garlic
  • 1 tablespoon coconut oil
  • 600 grams of beef mince
  • 1 heaped tablespoon raw organic cacao powder
  • 1/2 teaspoon oregano leaves, or ground oregano
  • 1/2 teaspoon chilli flakes, add more to taste if you like it hot
  • 1 tablespoon ground cumin
  • 1/2 teaspoon all spice
  • 1/2 teaspoon sea salt
  • 2 large tomatoes diced
  • 85 grams tomato paste
  • 1 heaped tablespoon vegetable stock powder

Start by chopping the onions into quarters, deseed the chilli and drop them all plus the garlic cloves into the bowl, then hit it at speed 7 for about 1-2 seconds. It won’t take long to chop it all up into tiny bits.

Drop in the coconut oil and cook at Varoma temperature, speed 1 reverse for 3 minutes.

Break up the mince and put it into the bowl (if you drop it in as a lump it won’t mix properly), then add the cacao powder, chilli flakes, cumin, oregano, salt and all spice. Now cook at 100 degrees, reverse speed soft for 10 minutes.

Once that’s done, drop in the chopped tomato, tomato paste and the vegetable stock, and cook for another 10 minutes at 100 degrees, reverse speed soft.


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