Chilli, bacon, chocolate and beer? What could be a better combination for a cold winter night? Ale and chocolate add a rich earthy undertone reminiscent of a hearty Mexican mole ... that takes days to prepare. Bacon adds a smokiness. Get the same depth of flavour with the Thermomix in a fraction of the time. A dollop of fresh salsa on top adds a burst of brightness. Serve over steamed rice. Ole'!
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Need
-
Chilli
- 2 red chilli
- 200 Grams red onion cut in pieces
- 8 cloves garlic
- 250 Grams bacon cut in pieces
- 1 Teaspoon each ground cinnamon, allspice, coriander, cumin, paprika
- pink salt flakes to taste BUY
- Freshly ground black pepper to taste
- 1 Kilo chuck beef, 4cm cubed
- 170 Grams Brew Choc brewed chocolate liquid BUY
- 2 Tablespoons Brew Choc granules BUY
- 100 Grams beer or ale
- 2 Tablespoons balsamic vinegar
- Steamed rice to serve
- Sour cream to serve (optional)
-
Tomato Avocado Salsa
- 1 Punnet grape tomatoes
- 1 avocado
- 1-2 spring onions/shallots, sliced
- Few sprigs coriander
- 1 Teaspoon Citrus Olive Salt or pink salt flakes Recipe
- 1 fresh lemon juice to taste
Do
- 1
Chilli
- 2
Char-grill chillies over an open flame and place into a glass bowl. Cover with plastic wrap and allow to sweat. Rub skins off when flesh is cool.
- 3
Place chillies, onion, garlic, bacon, spices, salt and pepper into Thermomix bowl and chop 4 sec/speed 5.
- 4
Sauté 5 min/Varoma/speed 1.
- 5
Add remaining ingredients and cook 60 min/90℃/Reverse/speed 1 with MC off. Use simmering basket or spatter guard (TM6) on top of lid to prevent spatter.
- 6
Serve over steamed rice with Tomato and Avocado Salsa and a dollop of sour cream if desired.
- 7
Salsa
- 8
Slice tomatoes, dice avocado and slice onions. Toss with remaining ingredients
- 9
Serve as a garnish with the Chilli.
