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with Chocolate     HT   MC  Mexican  130mins

Serves    Hot   Beef   Pulses Main Course  Gluten wheat  free  Mexico  N. America North American




550g/1 ¼lb Minced Beef

1 Large Onion, sliced

1 Green Capsicum, deseeded and sliced

2 x 400g/14oz tinned Chopped Tomatoes

2 Bay Leaves

2 level teasp Chili Powder

2 level teasp Salt

½ teasp Paprika

1 x 400g/14oz tin Red Kidney Beans, drained

50g/2oz Good Quality Dark Chocolate, grated






1. Heat a large pan until hot then add the meat without any extra fat and brown. Add the onions and pepper and cook for a further 10 minutes, stirring.


2. Add the tomatoes, bay leaves, chilli powder, salt and paprika cover and simmer for 1 ½ hours.


3. Remove the bay leaves, add the drained beans, chocolate and a little water if necessary, and cook for a further 20 minutes. Serve hot.







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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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