Chocolate added at the end gives a richness to this slow-cooked chilli. You can store any leftovers in the freezer for 2 months.
Try it with soured cream, fluffy rice and a scoop of guacamole.
Ingredients
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1 onion, sliced
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1 red pepper, deseeded and thickly sliced
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small bunch fresh coriander, stalks finely chopped
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1 tbsp sunflower oil
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500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces
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salt and freshly ground black pepper
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2 fat garlic cloves, crushed
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1 tsp ground cumin
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1 tsp ground coriander
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2 tsp hot chilli powder
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1 tsp dried oregano
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2 tbsp tomato purée
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400g/14oz can chopped tomatoes
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300ml/½ pint hot beef stock
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2 x 400g/14oz can red kidney beans in water, rinsed and drained
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1 cube good quality dark chocolate, minimum 70% cocoa solids
Preparation method
- Place the onion, red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.
- Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the meat, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook for an hour more until the meat is very tender.
- Pop the chocolate into the sauce, let it melt, then stir it in. Season the sauce to your taste, then scatter with the coriander leaves and serve.
Source: https://www.bbc.co.uk
