Ingredients

• 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

Directions

• 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.