This is the 7th recipe in EAT’s one week dinner menu. It is made by Norwegian chef Lise Finckenhagen and aligns with EAT-Lancet’s Planetary Health Diet. To find the dinner recipes for the other days of the week click here.
Serves: 4 portions
Time: approx. 2 hours
300 g brown beans, cooked
400 g chuck steak (or extra brown beans if you want the plant based version “Chili Sin Carne”).
1 large onion
1 red pepper
1 green pepper
400 g plum tomatoes
2 cloves of garlic
1 red chili
1 tsp ground coriander
1 small cinnamon stick
2 tsp ground cumin
2 tsp paprika
2 tsp chili powder
2 tbsp tomato purée
1 tbsp brown sugar or liquid honey
300 ml beef stock/broth
2 tbsp dark chocolate (at least 70%), grated
4 tbsp rapeseed oil or mild olive oil for frying
Salt and ground pepper
Natural yoghurt or sour cream
Chopped fresh parsley and/or coriander
Cut the meat into small pieces. Peel and chop the onion and the peppers into even-size pieces. Remove the stems from the tomatoes and chop. Thinly slice the chili and garlic.
In a thin-bottomed pan, fry the onion, chili and garlic in 2 tablespoons of oil.
Add the dried herbs and the meat. Fry until the meat has browned. Stir in tomato purée and add tomatoes, paprika, stock/broth, sugar and a good pinch of salt. Bring to the boil, cover with a lid and leave to simmer for an hour, stirring occasionally. Remove the lid and leave to simmer for another half an hour, or until the meat is really tender. Add salt and pepper to taste.
Thoroughly rinse the beans in water and stir them into the mixture towards the end of the cooking time. Grate the chocolate and stir it in right at the end (possibly saving some for sprinkling on before serving).
Wash and grate the cauliflower or break it into rough pieces and blend it in a food processor until it resembles rice (or small grains). Heat a large frying pan containing 2 tablespoons of oil and fry the cauliflower rice for 3-4 minutes, stirring regular. Add salt and pepper to taste.