Dave’s Mole Con Carne
Serves 6
We’ve got a chilli expert at the market (2nd and 4th Saturdays of the month), and we’ve got a stall selling some of the best beef in Britain. It’d be crazy not to offer a chilli recipe and Dave’s sounds mighty amazing. Also features our own Crystal Palace Patchwork Farm.
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Prep Time
15 min
Cook Time
2 hr
Prep Time
15 min
Cook Time
2 hr
Ingredients
  1. Splash of olive oil
  2. 1 onion, finely chopped
  3. 1kg diced beef braising steak or beef mince*
  4. Salt and pepper
  5. 2 garlic cloves, finely chopped
  6. 30ml bottle mole
  7. 1 tsp Mad Ass Dare Ya
  8. ½ litre stock, preferably beef stock**
  9. 1 tin chopped tomatoes
  10. 1 tsp ground cumin
  11. 1 tsp cocoa powder
  12. 1 tsp dried oregano (optional) – we have some on the Patchwork Farm stall
  13. 1 tin kidney beans, drained
To serve
  1. Natural or Greek yogurt, to serve – see Perry Court Farm’s stall
  2. Fresh chives – Patchwork Farm stall
  3. A nice loaf, sliced, rubbed with garlic, buttered and toasted – see Bread Bread
Instructions
  1. Fry onions till tender but not coloured. Remove from pan. Set aside.
  2. Season meat and fry until nicely coloured . Add to onions.
  3. Deglaze pan with a splash of the stock, or a little water. Add meat and onions back to pan. Add the garlic. Cook a little. Add the mole and Dare Ya sauces. Mix through.
  4. Then, in with the remaining stock and tinned tomatoes. If you don’t have stock just use an extra tin of tomatoes, as noted below.
  5. Simmer for 1 1/2 hrs, or until the meat it nicely softened and the flavours have melded nicely.
  6. Once the meat is nicely tender. Add the spices and oregano, if using, and the . Simmer a further 30 minutes.
  7. Dave loves to serve his chilli up with garlic bread and a thick yogurt mixed with fresh chives.
Notes
  1. *Make your own braising steak by dicing up a beef leg in bite-sized pieces. It’s a wonderfully cheap cut that’s beautiful when slow cooked.
  2. **If you don’t have stock to hand you can simply use an extra tin of tomatoes topped up with little water, about 200ml, or enough to cover the meat.
  3. The leftovers freeze beautifully.
Drink pairings from Manish at Good Taste Food & Drink
  1. ‘A good IPA is what this chilli calls for and we’ve got a really good selection of IPAs at the moment.’
Crystal Palace Food Market https://www.crystalpalacefoodmarket.co.uk/
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