Slow-Braised Beef Chilli with Avocado and Jalape\u00f1o Salsa, by Sophie Michell, who says, \u201cChili is so good when made well. I have used two types of beef for texture and different chilli for the same reason. Cook it slowly and it will taste amazing. My secret ingredient is cocoa, it really adds depth. The 50% British Quinoa and 50% Wholegrain Rice is great, as it adds slow releasing carbs and good proteins. Plus the avocado is a source of good fat.\u201d<\/p>\n
Ingredients<\/strong><\/p>\n For the salsa<\/strong><\/p>\n Method<\/strong><\/p>\n 1.\u00a0 Heat up the oil in a large heavy based frying pan, until very hot and then fry both cuts off until golden brown (this will take about 8\/10 minutes)<\/p>\n 2.\u00a0 Then add the onion and garlic, cook for 8 more minutes, then add the spices<\/p>\n 3.\u00a0 Cook for 5 minutes then add the tomatoes, stock and tomato paste. You can also add chopped chilis and coriander at this point if you would like. Bring to the boil, then turn down and simmer for 2 hours on a low heat. Stir occasionally to stop it from sticking and check the seasoning<\/p>\n 4.\u00a0 When the chuck steak is tender, it is ready to go, so check the seasoning one more time and then add the cocoa.<\/p>\n 5.\u00a0 While the chilli is cooking, dice the avocado and half the cherry tomatoes, finely chop the Jalape\u00f1o, and roughly chop the coriander, mix together, season and stir in the lime.<\/p>\n 6.\u00a0 Serve with quinoa and\/or wholegrain rice.<\/p>\n Food features and recipes like this appear in the <\/strong>Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes \u2018kit\u2019 and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It\u2019s free! Go to the top of this page to sign up \u2013 we just need your email address. See current and past issues at\n
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