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Triple Chocolate Beef Chilli - Serves 4

Preparation time: 10 minutes

Cooking time: 135 minutes


  • 2 chillies, deseeded if you want a milder spice
  • 1 tbsp. unsweetened cocoa powder
  • 1 tsp. dried oregano 
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. ground cinnamon
  • 350g chuck steak
  • Salt and pepper, to taste
  • 2 tbsp. olive oil
  • 3 cloves garlic, chopped
  • 1 white onion, chopped
  • 3 tbsp. tomato puree
  • 1 tin chopped tomatoes
  • 200ml chocolate stout beer
  • 1 tbsp. brown sugar
  • 400ml chicken stock
  • 1 tin of pinto beans, rinsed and drained
  • 35g milk chocolate
  • 2 tbsp. lime juice
  • Sour cream, avocado and roughly chopped coriander, to garnish


  1. Heat your Cooking Bowl over your Kadai. Add chillies and cook until toasted, about 5 minutes. Transfer the chillies to a bowl and cover with 400ml of boiling water and let sit for 20 minutes.
  2. Put chillies and 100ml of the soaking water in a blender with cocoa powder, oregano, cumin, paprika and cinnamon and blend until smooth. Set sauce aside.
  3. Add the oil to your Cooking Bowl and whilst it heats up season your chuck steak with salt and pepper. Fry the steak until browned on all sides, about 4-6 minutes, then transfer to plate.
  4. Add garlic and onion to your Cooking Bowl and cook until golden, about 4 minutes.
  5. Stir in the tomato puree until it is slightly caramelised. 
  6. Pour in the chilli sauce and reduce down.
  7. Then return the beef to the bowl, plus the chopped tomatoes, beer, brown sugar and stock. Cook until the beef is very tender, 1 - 1 1/2 hours.
  8. Stir in pinto beans, chocolate and lime juice with some salt and pepper.
  9. Ladle into bowls with coriander, sour cream and avocado.

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