Central American Chilli Beef with Capsicum, Coriander, Avocado and Chocolate.

scon · 14th August 2007, 8:42 PM

Central American Chilli Beef with Capsicum, Coriander, Avocado and Chocolate.

Shot with Canon PowerShot A610 at 2007-08-14

This recipe is ruthlessley plagarised from the book "Slow Cooking" by Joanne Glynn... it's a pretty decent cookbook, check it out.

275g kidney beans
3 tbsp Olive oil
2 onions
2 garlic cloves
4 hot green chillis
110g field mushies
800g chuck steak cubed
2 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp caster sugar (any sugar will do)
2 bay leaves
2 cans chopped tomatoes
200ml beef stock
1 red capsicum diced
the leaves from a bunch of coriander
25g dark chocolate (something like the lindt 85%)
1 medium firm, ripe avocado
1/2 red onion chopped
250g sour cream

If beans are dried beans (better) soak overnight, if using a can, use a full can, but drain the beans and rinse them.

Heat half oil in pan, add onion, cook till translucent. Add garlic chillies, mushies, cook for another 5 mins. Transfer to a plate. Add remainder of the oil to the pan, when hot, brown beef in two batches.

Return onion to pan with the beef and add cumin, cinnamon, sugar bay leaves, tomatoes, stockand beans. Stir and bring to simmer, leave for one hour. Add capsicum and leave for another half hour, stir every now and then.

Stir in most of the coriander and all the chocolate, season with salt and extra chilli if you like it hot.

Chop avocadeo and mix with red onion and remaining coriander. Top the dish with a spoon of sour cream and a spoon of the avocado mixture. Eat... yum!

badsac · 15th August 2007, 3:46 PM

Mmmm. That'll go great in me gut. Thanks.

Myst · 15th August 2007, 4:42 PM

Sounds damn tasty!!

Speculator · 21st August 2007, 2:55 PM

I'm bookmarking this one. Thanks for that dude, I'll let ya know how it goes. It sounds tops!

Speculator · 22nd August 2007, 2:24 PM

How many servings does it make?

scon · 22nd August 2007, 2:34 PM

Four to Six... if it's four, they're huge servings. If i had salad and stuff, it'd easily do six.

badsac · 28th August 2007, 12:05 AM

I made this tonight. Gave myself a terrible fright after mixing in the chocolate as it gave off a frightful chocolate aroma. I wasn't looking forward to chocolate flavoured beef.

However the tasting was much different. The chocolate flavour was subtle and matched the rest of the flavours wonderfully. Only thing I'd change is to maybe add another chilli. Mine wasn't very hot at all.

No it was the nicest recipe I've made in ages. Thanks heaps for that scon!

FantoM_CircuiT · 30th August 2007, 6:23 PM

arghh!!! I want to be at home so I can make this right now.

Sounds awesome. Never had American chilli before.

fuller2002 · 30th August 2007, 6:27 PM

Chilli is great, when i was in America last year you couldn't beat home made chilli on a cold Colorado winter night

I might give this a go, although im not to sure about the choc

pugsley · 31st August 2007, 6:24 PM

Quote:

Originally Posted by fuller2002

Chilli is great, when i was in America last year you couldn't beat home made chilli on a cold Colorado winter night

I might give this a go, although im not to sure about the choc

The choc adds to the flavour without it being able to be detected easily. But would taste different without it. Put it in, be adventurous!

scon · 1st September 2007, 7:17 AM

Yeah, seconded, the chocolate really binds the flavours together. You wont notice it a whole lot when you serve it, but it really adds particularly to the aroma of the final dish... wouldn't be the same without the choc.

fuller2002 · 2nd September 2007, 1:28 PM

Just went a got all the ingredients today, i will be making this tonight. Just a few questions, this is my first time using a slow cooker, how did you 'slow cook' it?

You talked about adding the meat and everything to the pan, is the pan the slow cooker? where and when do i implement the slow cooker?

Thanks. I also opted for the 70% coco lindt as i didn't want such a strong flavor we will see how it goes.

Matt.

fuller2002 · 2nd September 2007, 10:18 PM

Ok just finished this, i really like this dish, would be fantastic on a cold winters night it has a nice warmth of flavor to it and the touch of spice adds to the overall warmth of the dish, although i feel it needs some salt this is an otherwise great dish, try it yourself

Matt.

pugsley · 3rd September 2007, 1:27 AM

Quote:

Originally Posted by fuller2002

Ok just finished this, i really like this dish, would be fantastic on a cold winters night it has a nice warmth of flavor to it and the touch of spice adds to the overall warmth of the dish, although i feel it needs some salt this is an otherwise great dish, try it yourself

Matt.

Glad it turned out well!

fuller2002 · 3rd September 2007, 7:40 AM

Quote:

Originally Posted by pugsley

Glad it turned out well!

And thank you for your help

Ill have to go back instore to find a manual for my slow cooker

Matt.

14th August 2007, 8:42 PM	#1
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	Central American Chilli Beef with Capsicum, Coriander, Avocado and Chocolate. Central American Chilli Beef with Capsicum, Coriander, Avocado and Chocolate. Shot with Canon PowerShot A610 at 2007-08-14 This recipe is ruthlessley plagarised from the book "Slow Cooking" by Joanne Glynn... it's a pretty decent cookbook, check it out. 275g kidney beans 3 tbsp Olive oil 2 onions 2 garlic cloves 4 hot green chillis 110g field mushies 800g chuck steak cubed 2 tsp ground cumin 1/2 tsp ground cinnamon 1 tsp caster sugar (any sugar will do) 2 bay leaves 2 cans chopped tomatoes 200ml beef stock 1 red capsicum diced the leaves from a bunch of coriander 25g dark chocolate (something like the lindt 85%) 1 medium firm, ripe avocado 1/2 red onion chopped 250g sour cream If beans are dried beans (better) soak overnight, if using a can, use a full can, but drain the beans and rinse them. Heat half oil in pan, add onion, cook till translucent. Add garlic chillies, mushies, cook for another 5 mins. Transfer to a plate. Add remainder of the oil to the pan, when hot, brown beef in two batches. Return onion to pan with the beef and add cumin, cinnamon, sugar bay leaves, tomatoes, stockand beans. Stir and bring to simmer, leave for one hour. Add capsicum and leave for another half hour, stir every now and then. Stir in most of the coriander and all the chocolate, season with salt and extra chilli if you like it hot. Chop avocadeo and mix with red onion and remaining coriander. Top the dish with a spoon of sour cream and a spoon of the avocado mixture. Eat... yum! __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

15th August 2007, 3:46 PM	#2
badsac Member Join Date: Mar 2002 Location: Bathurst Posts: 8,725	Mmmm. That'll go great in me gut. Thanks. __________________ Dont deny the things you really want otherwise it'll be the only thing on your mind. Make sure it hurts tho. - No Exit Sony Vaio Club Member #22

21st August 2007, 2:55 PM	#4
Speculator Member Join Date: Aug 2002 Location: Tassie Posts: 119	I'm bookmarking this one. Thanks for that dude, I'll let ya know how it goes. It sounds tops! __________________ --- http://twitter.com/speculator HOW MUCH TRUTH CAN ADVERTISING BUY?" - iNsuRge, 'AK47'

22nd August 2007, 2:24 PM	#5
Speculator Member Join Date: Aug 2002 Location: Tassie Posts: 119	How many servings does it make? __________________ --- http://twitter.com/speculator HOW MUCH TRUTH CAN ADVERTISING BUY?" - iNsuRge, 'AK47'

22nd August 2007, 2:34 PM	#6
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	Four to Six... if it's four, they're huge servings. If i had salad and stuff, it'd easily do six. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

15th August 2007, 4:42 PM	#3
Myst Member Join Date: Feb 2004 Location: Hobart, Tasmania Posts: 938	Sounds damn tasty!!

28th August 2007, 12:05 AM	#7
badsac Member Join Date: Mar 2002 Location: Bathurst Posts: 8,725	I made this tonight. Gave myself a terrible fright after mixing in the chocolate as it gave off a frightful chocolate aroma. I wasn't looking forward to chocolate flavoured beef. However the tasting was much different. The chocolate flavour was subtle and matched the rest of the flavours wonderfully. Only thing I'd change is to maybe add another chilli. Mine wasn't very hot at all. No it was the nicest recipe I've made in ages. Thanks heaps for that scon! __________________ Dont deny the things you really want otherwise it'll be the only thing on your mind. Make sure it hurts tho. - No Exit Sony Vaio Club Member #22

30th August 2007, 6:23 PM	#8
FantoM_CircuiT Member Join Date: Oct 2002 Location: Brisbane Posts: 985	arghh!!! I want to be at home so I can make this right now. Sounds awesome. Never had American chilli before. __________________ wigwam

30th August 2007, 6:27 PM	#9
fuller2002 Member Join Date: Nov 2005 Location: NSW, Sydney Posts: 1,493	Chilli is great, when i was in America last year you couldn't beat home made chilli on a cold Colorado winter night I might give this a go, although im not to sure about the choc __________________ BF3 Trades with:petal666, Mark_Webber, Kasper_lee, renegade_gold, Keef, doghouse, kevo, MoeBro, vivibeatz, smiddi, neogeo, nxsr20, Fortigurn, vrm, myeewyee, ~Spyne~, junga83, petesh00, Souljah, theartfuldodger

1st September 2007, 7:17 AM	#11
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	Yeah, seconded, the chocolate really binds the flavours together. You wont notice it a whole lot when you serve it, but it really adds particularly to the aroma of the final dish... wouldn't be the same without the choc. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

2nd September 2007, 1:28 PM	#12
fuller2002 Member Join Date: Nov 2005 Location: NSW, Sydney Posts: 1,493	Just went a got all the ingredients today, i will be making this tonight. Just a few questions, this is my first time using a slow cooker, how did you 'slow cook' it? You talked about adding the meat and everything to the pan, is the pan the slow cooker? where and when do i implement the slow cooker? Thanks. I also opted for the 70% coco lindt as i didn't want such a strong flavor we will see how it goes. Matt. __________________ BF3 Trades with:petal666, Mark_Webber, Kasper_lee, renegade_gold, Keef, doghouse, kevo, MoeBro, vivibeatz, smiddi, neogeo, nxsr20, Fortigurn, vrm, myeewyee, ~Spyne~, junga83, petesh00, Souljah, theartfuldodger

2nd September 2007, 10:18 PM	#13
fuller2002 Member Join Date: Nov 2005 Location: NSW, Sydney Posts: 1,493	Ok just finished this, i really like this dish, would be fantastic on a cold winters night it has a nice warmth of flavor to it and the touch of spice adds to the overall warmth of the dish, although i feel it needs some salt this is an otherwise great dish, try it yourself Matt. __________________ BF3 Trades with:petal666, Mark_Webber, Kasper_lee, renegade_gold, Keef, doghouse, kevo, MoeBro, vivibeatz, smiddi, neogeo, nxsr20, Fortigurn, vrm, myeewyee, ~Spyne~, junga83, petesh00, Souljah, theartfuldodger