Slow-Braised Beef Chilli with Avocado and Jalapeño Salsa, by
Sophie Michell (serves 4)
• 200g good quality beef mince
• 200g of diced braising steak
• splash of olive oil
• 1 onion, diced
• 2 cloves garlic
• 1 red chilli
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp chipotle chili paste
• 1/2 tsp dried oregano
• 1 tin chopped tomatoes
• 200ml beef stock
• 1 tbsp tomato puree
• 1 tbsp cocoa powder
For the salsa:
• 2 avocados
• 150g cherry tomatoes
• 2 Jalapeños
• juice of one lime
• handful of fresh coriander
MAKING CARBS COUNT
"Chilli is so good when made well. I
have used two types of beef for texture
and different chilli for the same reason.
Cook it slowly and it will taste amazing.
My secret ingredient is cocoa, it really
adds depth. Merchant Gourmet's 50%
British Quinoa and 50% Wholegrain
Rice is great, as it adds slow-release
carbs and good proteins. The avocado
is a source of vitamins and good fat."
- Chef Sophie Michell
1.Heat up the oil in a large heavy based
frying pan, until very hot and then fry
both cuts off until golden brown (this will
take about 8/10 minutes)
2.Then add the onion and garlic, cook
for 8 more minutes, then add the spices
3.Cook for 5 minutes then add the
tomatoes, stock and tomato paste.
You can also add chopped chilis and
coriander at this point if you would like.
Bring to the boil, then turn down and
simmer for 2 hours on a low heat. Stir
occasionally to stop it from sticking.
4.When the chuck steak is tender, it is
ready to go, so check the seasoning one
more time and then add the cocoa.
5.While the chilli is cooking, dice the
avocado and half the cherry tomatoes,
finely chop the Jalapeño, and roughly
chop the coriander, mix together, season
and stir in the lime.
6. Serve with quinoa or wholegrain rice.