Spicy beef chilli with kidney beans, tomatoes, spices and dark chocolate, served with fresh toppings. Serve with guacamole, grated Cheddar and sour cream, with tacos or corn tortillas if desired.
Grate the Cheddar for 5 seconds, then set it aside.
5sPrepare the guacamole separately according to the sub-recipe.
Chop the onions and garlic for 5 seconds, then scrape down the sides of the bowl.
5sAdd the vegetable oil and sauté for 12 minutes at 120 °C.
12 min1054 kcal
65 g
105 g
43 g
129% RI
40% RI
14% RI
61% RI
110% RI
95% RI
21% RI
130% RI
54% RI
94% RI
64% RI
109% RI
21% RI
2% RI
19% RI
71% RI
120% RI
19/19 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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Continue cooking for 8 minutes on Varoma mode.
8 minAdd the diced tomatoes, tomato paste, sugar, spices and bay leaves, then cook the chilli.
Transfer the chilli to a deep serving dish and serve with the grated Cheddar, guacamole and crème fraîche.
Chop the fresh cilantro for 3 seconds.
3sAdd the onion, fresh chili pepper, garlic, and tomato, then chop for 5 seconds.
5sAdd the flesh of the very ripe avocados, the olive oil, and the lime juice, then blend for 5 seconds.
5sAdd the onion-tomato mixture and blend for 10 seconds.
10sAdd the hot sauce, adjust the seasoning with the salt and pepper, then transfer to a serving dish and set aside.
