Slow-cooked Mexican beef chilli mole | Women's Weekly Food

Ingredients

• 1 kilogram beef chuck steak, cut into 3cm cubes
• 2 cups (500ml) beef stock
• 2 cups (500ml) water
• 3 chipotle peppers in adobo sauce, chopped finely
• 4 rindless bacon slices (260g), chopped coarsely
• 1 medium brown onion (150g), chopped finely
• 4 cloves garlic, crushed
• 2 tablespoons tomato paste
• 439 grams canned black beans, rinsed, drained
• 410 grams canned tomato puree
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet smoked paprika
• 1/4 teaspoon chilli powder
• 1/2 teaspoon ground cinnamon
• 2 tablespoons finely grated mexican chocolate
• 2/3 cup (80g) grated manchego cheese
• 1 fresh jalapeno chilli, sliced thinly
• 2 green onions (scallions), sliced thinly