- 1 tbsp olive oil
- 1 large onion, chopped
- 2 tsp dried chilli flakes
- 400g/14oz can kidney beans, drained and rinsed
- 400g/14oz can chopped tomatoes
- 150ml/½ pint red wine
- 2 garlic cloves, crushed
- 15g/½oz plain chocolate (minimum 70% cocoa solids) roughly chopped
- salt and freshly ground black pepper
- 2 x 225g/8oz sirloin steaks
- 1 tsp olive oil
- freshly ground black pepper
- chilli oil to finish
- serve with
- 150ml/½ pint sour cream
- ½ iceberg lettuce, finely shredded
- hot flour tortillas
- In a large pan, heat the oil. Add the onion and fry for 5-6 minutes until golden.
- Stir in the chilli flakes, kidney beans, chopped tomatoes, wine and garlic.
- Bring to the boil and simmer for 15-20 minutes.
- Just before serving, heat a griddle pan until very hot.
- Brush the steaks with the olive oil and season with freshly ground black pepper.
- Sear the steaks for 2-3 minutes on each side for medium rare and longer if you prefer your meat more cooked.
- Remove from the pan and drizzle with the chilli oil and leave the steaks to rest before slicing on the diagonal.
- Stir the chocolate in to the chilli con carne.
- Meanwhile, while the meat is resting, divide the lettuce between four large plates.
- Lay the steak slices on top and spoon the piping hot chilli stew to one side.
- Spoon a dollop of sour cream on top. Hand round the chunky guacamole and tortillas.