Serve this piping hot chilli for a dish with an added coffee kick.
• 1 large onion, finely chopped
• 2 sticks of celery, finely chopped
• 1 carrot, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1 tsp. of mole paste
• 1 tsp. of smoked paprika
• 1 tsp. of chili flakes
• 1 tsp. of ground cinnamon
• 1 tsp. of ground cumin
• 500g of beef mince
• 1 good quality beef stock
• 1 tbsp. of tomato puree
• 4oog can of cherry tomatoes
• 1 tbsp. of ground coffee
• 1 tbsp. of cocoa powder
• 410g can of red kidney beans, drained
• Sour cream, parsley limes and whole wheat wraps to serve
1 Heat a heavy based pan over a medium heat. Add a glug of olive oil and cook the onion, celery and carrot until soft. Add the garlic, mole paste and all of the spices…Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
2 Add the beef mince and cook for a few minutes until browned. Crumble in the stock cube and add 200ml of hot water. Add the tomato puree, cherry tomatoes, coffee and cocoa powder. Season with salt and pepper and stir well. Bring to the boil and then turn down to a simmer for 20 minutes.
3 Drain the kidney beans and add them to the mince. Cook for a further 5 minutes.
4 Serve with sour cream, a scatter of parsley, fresh limes and whole wheat wraps.
Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published by Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes click here.