• 2 tbsp sunflower oil
  • 700 g braising steak, cut into chunks
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 3 tsp cumin seeds, lightly crushed
  • 2 tsp coriander seeds, lightly crushed
  • 0.5 - 1 tsp chilli flakes
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 300 ml beef stock (made with ½ a stock cube)
  • 50 g dark chocolate (70% cocoa), broken into pieces
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 bunch coriander, rinsed and roughly chopped

To serve:

  • 200 g cool tortilla chips
  • 1 x 142g pot reduced fat soured cream
  • 2 medium avocados, peeled, stoned and sliced
  • 150 g cherry tomatoes, halved
  • 1 lime, cut into wedges


  1. 1

    Heat half the oil in a large, heavy-based pan and fry the braising steak in batches over a medium-high heat until well browned. You will need to do this in batches. Remove with a slotted spoon and set aside.

  2. 2

    Add the onion to the pan and cook for 5 minutes. Add the garlic, cumin, coriander seeds and chilli and cook for 3 minutes. Add the tomatoes, purée, stock and chocolate.  Return the beef to the pan and stir just until mixed into the rest of the ingredients.

  3. 3

    Bring to the boil, cover and simmer over a very low heat for 2 hours, adding the beans for the last 10 minutes. Season and stir in the coriander.

  4. 4

    Serve spooned over the tortillas with the sour cream, avocado, tomatoes and lime wedges on the side.

Nutritional Details

Each serving provides
  • Energy 2918kj 697kcal 35%
  • Fat 41.2g 59%
  • Saturates 13.8g 69%
  • Sugars 10.5g 12%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

38.8g carbohydrate 14.0g fibre 35.9g protein

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