2 tbsp olive oil
500g minced/ground beef
2 onions, chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tbsp cocoa powder
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp brown sugar
1 x 400g tin of tomatoes
300ml beef stock/bouillon
2 x 450g tins of haricot/navy beans, rinsed
Tortillas, coriander/cilantro, crème fraîche and lime wedges, to serve
1. Heat a little oil over a low heat, and throw in the chorizo. Let it cook a little then add the minced/ground beef. Let it brown, giving it a stir all the while. When it has browned, tip the meat on to a plate, put a bit more oil in the pan and add the chopped onions and garlic. Fry for about 10 min, until they are soft and translucent, with a hint of caramelisation.
2. Put the meat back in the pot, and then add the cumin, cocoa powder, cinnamon, cayenne pepper and brown sugar and stir until they are evenly distributed.
3. Stir in the tomatoes and add the beef stock/bouillon. Bring to the boil, then leave it on a fast simmer for about 45 min, so it reduces. You want the chilli to be sloppy, but not too liquidy.
4. About 10 min before you are ready to serve, throw in the rinsed haricot/navy beans and cook. Serve with warmed tortillas with coriander/cilantro, crème fraîche and a wedge of lime.
The Crumbs Family Cookbook by Claire & Lucy McDonald is out on September 11, published by CICO Books (£16.99).