Equipment
Ingredients
Aromatics & Vegetables
- 1 onion, diced
- 1 red bell pepper, diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
Meat & Spices
- 500 g extra lean beef mince, 5% fat or less
- 10 g ground cumin
- 10 g smoked paprika
- 2 g dried oregano
- 5 g chilli powder
Liquids & Pantry
- 30 g tomato paste
- 400 g chopped tomatoes
- 250 ml beef stock
- 400 g black beans, drained and rinsed
- 10 g dark chocolate, 85% cocoa or higher
- 15 ml olive oil
Cauliflower Rice
- 1 cauliflower head, florets separated
- 10 ml olive oil
- 1 lime, juiced
- 15 g fresh cilantro, chopped
Nutrition (per serving)
Method
Prepare the cauliflower by pulsing the florets in a food processor until they resemble rice grains. Alternatively, grate using the coarse side of a box grater. Set aside.
Heat 15ml olive oil in the Dutch oven over medium-high heat. Add the beef mince and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Add the diced onion, red pepper, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften.
Stir in the garlic, tomato paste, cumin, smoked paprika, oregano, and chilli powder. Cook for 1 minute until fragrant to bloom the spices.
Pour in the chopped tomatoes, beef stock, and drained black beans. Bring to a boil, then reduce heat to low. Cover and simmer gently for 40 minutes.
Remove the lid from the chilli. Stir in the piece of dark chocolate until melted. Simmer uncovered for 5-10 minutes to thicken the sauce to your liking. Season with salt and pepper.
While the chilli thickens, heat 10ml olive oil in a large skillet over medium-high heat. Add the cauliflower rice and a pinch of salt. Sauté quickly for 3-5 minutes until tender-crisp.
Remove cauliflower from heat. Stir in the lime juice and chopped cilantro immediately. Serve the chilli over a bed of the cauliflower rice.
Chef's Notes
- Adding a small piece of dark chocolate (85%+) deepens the flavor and mimics the complexity of a mole without adding perceptible sweetness.
- Finely dicing the carrots and celery allows them to melt into the background sauce, adding nutritional bulk without altering the classic chilli texture.
- For the best cauliflower rice texture, ensure the cauliflower is completely dry after washing before you process it.
- If you prefer a hotter chilli, add fresh chopped jalapeños with the onions or increase the chilli powder.
Storage
Refrigerator: 4 days — Store chilli and cauliflower rice in separate airtight containers to prevent sogginess.
Freezer: 3 months — Chilli freezes perfectly. Cauliflower rice is best made fresh but can be frozen.
Reheating: Reheat chilli in a saucepan over medium heat. Microwave cauliflower rice for 60-90 seconds.
