Charred Tomato and Chipotle Chilli
Using the charred tomato and chipotle sauce as the base of this chilli adds a smoky depth, which is enriched with beef stock and a few squares of dark chocolate, which helps to bring out the flavours....
Ingredients
1 lime, halved
6 garlic cloves, unpeeled
1 green jalapeño chilli
150 g red onion, peeled, quartered
850 g plum tomatoes
1 tsp fine sea salt
2 Tbsp chipotle paste
20 g fresh coriander, destalked, roughly chopped
100 g water
For the chilli
2 Tbsp olive oil
150 g onion, peeled, finely chopped
150 g red pepper, deseeded, diced
500 g beef mince
1 Tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp smoked paprika
1 tsp mild chilli powder
1 tsp fine sea salt
500 g hot beef stock
1 tsp sugar
400 g canned red kidney beans, drained, rinsed
30 g dark chocolate, (optional)
Instructions
STEP 1/5
Assemble the Food Processor bowl and fit the Citrus Juicer
Juice the lime halves – speed 1
Transfer the juice into a small bowl and set aside
Remove the attachment and set aside
STEP 2/5
Heat a large frying pan – high heat
Add garlic, chilli and red onion into the pan
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat
Transfer the charred vegetables into a medium bowl
Cover with a plastic wrap and set aside for 10 minutes
Add the plum tomatoes into the hot pan
Cook, turning halfway, until charred for 10 minutes
Let cool for 10 minutes
STEP 3/5
Assemble the Blender attachment
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet
Peel the charred garlic and chilli, then roughly chop and add into the attachment
Pulse until liquid but not completely smooth
STEP 4/5
Add olive oil into a large saucepan and heat for 1 minute, medium heat
Add onion and red pepper
Cook, stirring occasionally, until softened for 5 minutes, medium heat
Add beef mince
Cook, stirring occasionally, until browned and then reduce the heat for 3 minutes, medium-high heat
Add tomato purée, cumin, coriander, oregano, paprika, chilli powder and salt
Cook, stirring frequently for 6 minutes, medium heat
STEP 5/5
Add 400 ml of the charred tomato and chipotle sauce, beef stock and sugar into the saucepan
Cook until boiling – medium-high heat
Simmer, stirring occasionally for 35 minutes, medium heat
Add kidney beans and dark chocolate (if using)
Cook, stirring occasionally, 10 minutes, medium heat
Serve
This recipe makes 1L of sauce, perfect as a base for a deliciously smoky chilli, for using to top nachos and enchiladas, or even drizzle over tacos as a quick salsa.
The sauce can be divided into 4 portions and will keep in the fridge for up to 3 days in an air-tight container or freeze for up to 6 months. Defrost overnight in the fridge before using.
Charred Tomato and Chipotle Chilli
Using the charred tomato and chipotle sauce as the base of this chilli adds a smoky depth, which is enriched with beef stock and a few squares of dark chocolate, which helps to bring out the flavours....
Ingredients
1 lime, halved
6 garlic cloves, unpeeled
1 green jalapeño chilli
150 g red onion, peeled, quartered
850 g plum tomatoes
1 tsp fine sea salt
2 Tbsp chipotle paste
20 g fresh coriander, destalked, roughly chopped
100 g water
For the chilli
2 Tbsp olive oil
150 g onion, peeled, finely chopped
150 g red pepper, deseeded, diced
500 g beef mince
1 Tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp smoked paprika
1 tsp mild chilli powder
1 tsp fine sea salt
500 g hot beef stock
1 tsp sugar
400 g canned red kidney beans, drained, rinsed
30 g dark chocolate, (optional)
Instructions
STEP 1/5
Assemble the Food Processor bowl and fit the Citrus Juicer
Juice the lime halves – speed 1
Transfer the juice into a small bowl and set aside
Remove the attachment and set aside
STEP 2/5
Heat a large frying pan – high heat
Add garlic, chilli and red onion into the pan
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat
Transfer the charred vegetables into a medium bowl
Cover with a plastic wrap and set aside for 10 minutes
Add the plum tomatoes into the hot pan
Cook, turning halfway, until charred for 10 minutes
Let cool for 10 minutes
STEP 3/5
Assemble the Blender attachment
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet
Peel the charred garlic and chilli, then roughly chop and add into the attachment
Pulse until liquid but not completely smooth
STEP 4/5
Add olive oil into a large saucepan and heat for 1 minute, medium heat
Add onion and red pepper
Cook, stirring occasionally, until softened for 5 minutes, medium heat
Add beef mince
Cook, stirring occasionally, until browned and then reduce the heat for 3 minutes, medium-high heat
Add tomato purée, cumin, coriander, oregano, paprika, chilli powder and salt
Cook, stirring frequently for 6 minutes, medium heat
STEP 5/5
Add 400 ml of the charred tomato and chipotle sauce, beef stock and sugar into the saucepan
Cook until boiling – medium-high heat
Simmer, stirring occasionally for 35 minutes, medium heat
Add kidney beans and dark chocolate (if using)
Cook, stirring occasionally, 10 minutes, medium heat
Serve