Mexican Mole Chilli
- 2tbsp olive oil
- 1kg beef brisket
- 1 onion
- 2 garlic cloves
- 1 red chilli, sliced
- 1tbsp chilli powder
- 1tbsp plain flour
- 1tsp coriander
- 1tsp cinnamon
- 100g tomato puree
- 400g chopped tomatoes
- 2tbsp chipotle paste
- 1ltr beef stock
- 400g kidney beans
- 50g Booths 75% cocoa dark chocolate
- To Serve
- 1 sweetcorn cob, blanched
- Coriander leaves
- 4tbsp yoghurt
This slow cooked Mexican chilli is a delicious warming one pot dish.
- Pre-heat the oven to 180°C (fan) / 400°F / gas mark 6. Heat one tablespoon of oil in a large oven-proof casserole dish over a medium heat. Brown the beef for 5 minutes each side, then remove.
- Add the rest of the oil to the casserole dish. Add the diced onion and sauté for 5 minutes.
- Add the garlic and chilli, cook for 1 minute. Then add the spices and flour, cook for a further minute.
- Add the tomato puree, chopped tomatoes, chipotle paste and beef stock. Bring to the boil and return the browned beef to the pan.
- Reduce to a simmer, place a lid on the casserole dish and cook in a pre-heated oven for 3 hours.
- Once cooked, shred the beef into the sauce. Add the kidney beans and chopped chocolate and warm over a medium heat.
- Serve with blanched sweetcorn kernels, coriander leaves and a dollop of yoghurt.
If you want to make this into a speedy mid-week supper, swap the beef brisket for minced beef and reduce the cooking time to 1 hour.
Wine Match – Cattle Baron Zinfandel
Bursting with juicy flavours of ripe berries and hints of spice, we’ve paired this bold Zinfandel with our Mexican Mole recipe. Zinfandels lean toward the sweeter side of red wines so pair well with spicy or smoky foods. Find it in the USA reds section.