Method
Preheat the oven to 150 C, 130 C fan, 300 F, gas 2. In a large casserole fry the steak in half the oil in batches until evenly browned on all sides then remove with a slotted spoon and set aside. Add the remaining oil to the casserole and fry the onions, carrots and celery, covered but occasionally stirring, for 10 to 15 minutes until soft.
Add the garlic for another two minutes until fragrant, followed by the chipotle paste, chillies, cumin and cinnamon sticks for a further two minutes. Return the meat to the pan along with the tinned tomatoes, fresh tomatoes, tomato paste and beef stock. Cover and put in the oven to cook for 3 hours or until the meat is fork tender.
Add the beans for the final half hour of cooking to heat through along with the grated chocolate, malt vinegar, brown sugar and seasoning to taste. Serve the chilli with fluffy rice and soured cream or in warm tortilla wraps
Ingredients
- 1kg (2lb 4oz) chuck steak, or skirt cut into large chunks
- 4tbsp oil
- 2 onions, peeled and chopped
- 3 carrots, peeled and chopped
- 3 sticks of celery, chopped
- 4 cloves garlic, peeled and crushed
- 2tbsp chipotle paste
- 3 red chillies, deseeded and finely sliced
- 2tbsp cumin
- 2 sticks cinnamon
- 2 x 400g tin chopped tomatoes
- 1tbsp tomato paste
- 500ml beef stock
- 1 x 400g tin black beans or kidney beans
- 50g (2oz) dark, bitter chocolate grated
- 2tbsp malt vinegar
- 2tbsp brown sugar