READER REPORT:

Marmite, chocolate and beer chilli

MANDY FRASER
Last updated 05:01 15/03/2013
marmite
MEXICAN MARMITE: Mandy's Marmite, Chocolate and Beer Chilli Con Carne.

Relevant offers

Stuff Nation

More sensational Kiwi summer moments I'm childfree for Mother Earth Pet of the day: Who's top dog? Cricket World Cup knockout stage 'true test' for Black Caps What the Green Party needs in a leader Pet of the day: Puppy pal Are the Kardashians gender equality geniuses? Top five 'fattist' comments The dangerous game of 'cycling roulette' Our readers take to the skies

NEED TO KNOW

Main ingredient Beef
Type of dish Mexican
Course Main course
Cooking time 1 - 2 hours
Serves/makes Four serves
Special options None

 

1 x 420g tin kidney beans
60 ml (1/4 cup) olive oil
500 g minced beef
2 chorizo, cut into 1cm pieces
500g pork mince
2 x onion, finely diced
1 x carrot finely diced
1 stick celery finely diced
2 cloves garlic, finely diced
1 x each red capsicum finely diced and green capsicum finely diced
1-2 fresh chilli finely chopped
375ml dark beer, a stout like Guinness
200ml beef stock
1 x 420g tin can diced tomatoes
2 tbsp Marmite
2 tbsp tomato paste
50 gm dark chocolate (70 per cent cocoa solids), coarsely chopped
2 tbsp dried oregano
1 tbsp ground coriander
3 tsp ground cumin
1 tsp paprika
To taste: ground chilli powder
1/2 cup (loosely packed) coriander leaves
GUACAMOLE
1 x vine-ripened tomato, seeds removed and finely chopped
3 x avocado mashed
1/2 red onion finely minced
1 small green chilli finely chopped
1 clove of garlic, finely chopped
2 tbsp finely chopped coriander
1 tbsp lime juice

1. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for five minutes or until brown, transfer to a plate.

2. Add 1 tbsp oil to saucepan, add chorizo and cook for two minutes or until starting to brown, then add to mince.

3. Add remaining olive oil to pan, add onions, capsicum, celery, carrot garlic and chillies and cook for five minutes or until soft. Add tomato paste and Marmite and fry off for one minute.

4. Return meat to pan with beer, stock, tomatoes, chocolate, oregano and spices, season to taste with sea salt, freshly ground black pepper and ground chilli.

5. Bring to the boil, reduce heat and simmer for one hour. Add beans and cook for another 20 minutes or until sauce is thick. Adjust seasoning and chilli heat, to taste.

Ad Feedback

6. Before serving, make guacamole by combining all ingredients and season to taste.

7. Scatter chilli con carne with coriander, and serve with guacamole, tortillas or corn chips, sour cream, grated cheese and lime wedges to the side.


View all contributions

Comments

Special offers
Opinion poll

Would you send your child to a total immersion school of another culture?

Yes

No

No opinion

Vote Result

Related story: (See story)

Featured Promotions

Sponsored Content