I could live off this Mexican-inspired beef chilli with chocolate – especially as it makes enough to feed a crowd with more to spare. I use brisket along with a little diced pork shoulder for richness. If you are a spice aficionado, add a couple of guajillo chillies and a mulato chilli if you have them, but this is just as lovely with the more readily available chipotle and ancho chillies.
PREP 15 MINUTES
COOK 3 HOURS
1 tsp ground cumin
1 onion, roughly chopped
2 cloves of garlic, thinly sliced
800g beef brisket, cut into 2.5cm chunks
350g pork shoulder, cut into 2.5cm chunks
1 ancho chilli
2 tsp chipotle chilli flakes
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
400g tin of tomatoes
600ml beef stock
large pinch of sea salt
10g dark chocolate (minimum 70% cocoa solids)
1. Preheat the oven to 170C/150C fan/gas 3 ½.
2. Tip all the ingredients apart from the salt and chocolate into a deep roasting tin or lidded casserole dish and stir. Cover tightly with foil or a lid, then transfer to the oven and cook for 3 hours.
4. Once cooked, shred the meat with two forks, then stir in the chocolate and season with sea salt. Stir in a spoonful of sour cream, scatter over the coriander and serve with tortilla chips and the rest of the sour cream.
NOTE Like most stews, this beef chilli with chocolate will taste even better after a night in the fridge. For make-ahead meals or batch cooking, this is very easy to freeze in portions and defrost.
Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99)