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!