Mexican chocolate chilli rump

April 3, 2024 (Last Updated: April 16, 2024)
Mexican chocolate chilli rump

Take your tastebuds on an adventure with this Mexican Chocolate Chilli Rump recipe!

Succulent rump steak is the star of this dish, infused with rich Mexican chocolate and aromatic spices for the chilli, that creates sweet, savoury, and spicy notes in every mouthful. This is a perfect recipe for those lazy midweek meals that is easy to make and can be whipped up in minutes!

Serves: 4
Total Time: 45 mins

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.

Instructions

1

Melt 1 tbsp garlic butter in a pot over medium heat. Add 1 seeded and diced red pepper and 6 quartered shallots. Sauté, 5 minutes.

2

Stir in 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 and 1 tsp chilli flakes. Simmer, 15 minutes.

3

Stir in 30g dark chocolate, and season with salt and freshly ground black pepper to taste.

4

Brush 600g rump steaks with a little olive oil and fry in a hot griddle pan, 3 minutes for rare, 5 minutes for medium-rare and 8 – 10 minutes for well done (for all temperatures, turn the meat over halfway through cooking time).

5

Slice into strips. Place the meat atop the chilli and serve with 12 toasted cocktail wraps, 4 tbsp sour cream, 1 chopped avocado, lime wedges for squeezing and garnish with chopped fresh coriander.

ALSO SEE: Herbed rump steak salad with horseradish crème fraîche

Herbed rump steak salad with horseradish crème fraîche

Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira

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