Mexican chocolate chilli rump – Food & Home Magazine

Ingredients

• Olive oil
• 1 tbsp garlic butter
• 1 seeded and diced red pepper
• 6 quartered shallots
• 1 x 410g tin peeled and chopped tomatoes
• 1 x 410g drained tin kidney beans
• 1 x 400g drained tin cannellini beans
• 4 tbsp water
• 1 tbsp cocoa powder
• 1 tsp white sugar
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp ground cinnamon
• 1 tsp chilli flakes
• 30g dark chocolate
• 600g rump steaks
• Salt and freshly ground black pepper to taste
• 12 toasted cocktail wraps
• 4 tbsp sour cream
• 1 chopped avocado
• Lime wedges for squeezing and
• Garnish with chopped fresh coriander.