This is one of those recipes that requires a lot of time but not much work – just get it started and let it simmer gently for a few hours until it’s absolutely perfect. A rich, smoky sauce is made with tender beef, a few spoonfuls of Chilli Pepper Pete’s Aleppo Chilli Flakes, and a square of our Dragon’s Blood Original Chilli Chocolate, and then topped with a generous dollop of creamy homemade guacamole and a sprinkle of fresh coriander. Created by Sal Godfrey (@Sal_Godfrey).

Ingredients

– 2 onions
– 1 red pepper
– 2 large garlic cloves
– Oil for frying
– 1 tbsp smoked paprika
– 1 tsp ground cinnamon
– 3 tbsp Aleppo Chilli Flakes
– 250g cherry tomatoes
– Salt, pepper and a pinch of sugar
– 2 tbsp tomato puree
– 450g beef casserole steak
– 1 can kidney or aduki beans
– 1 square Dragon’s Blood Original Chilli Chocolate
– A bunch of fresh coriander
For the guacamole:
– 1 ripe avocado
– 2 tbsp soured cream
– A dash of lemon juice
– Salt and black pepper

Serves 4-6

1. Peel and chop the onions, cut the pepper into long thin strips, and crush the garlic cloves. Fry them all together in a splash of oil with the smoked paprika, ground cinnamon and Aleppo Chilli Flakes until the onions are nicely softened.

2. Roughly chop the cherry tomatoes, and add to the pan along with the tomato puree, about 200ml cold water, and the casserole steak (cut into bite-sized pieces). Bring to the boil, then turn the heat right down, put a lid on and leave to simmer for two hours.

3. After two hours, the beef should be starting to fall apart – break it up a little with a wooden spoon, then add the beans (drained and rinsed) and simmer without the lid on for another hour. Keep an eye on the sauce to make sure it doesn’t dry out, adding a little more water if necessary.

4. To make the guacamole, peel the avocado and remove the stone, then mash in a bowl with the soured cream until you have a well-combined mixture (it’s up to you how chunky you want your guacamole to be). Season with a dash of lemon juice, salt and black pepper.

5. To finish off the chilli, finely chop a small handful of coriander and mix through, then season with salt, pepper and a pinch of sugar. Finally, grate in the Dragon’s Blood Original Chilli Chocolate – one square might not seem like much, but it really packs a punch! Add more if you like but make sure you taste it first… serve up with white rice, plenty of guacamole and more fresh coriander sprinkled on top.

Aleppo Chilli Flakes
Chilli Chocolate
Spanish Smoked Paprika