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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.
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.
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.
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.
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.
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.
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.
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.
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.
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