All-In-One Beef Chilli with Chocolate

I could live off this Mexican-inspired chilli – 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.

SERVES 6

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)

TO SERVE

sour cream

fresh coriander

tortilla chips

• Preheat the oven to 170C/ 150C fan/gas 3 ½.
• 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.
• 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 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.