Ingredients

The following ingredients have 4 Servings
  • 3 tbsp. olive oil
  • 400 g pork shoulder ( cut into cubes)
  • 400 g braising beef ( cut into cubes)
  • 1 large onion (peeled and chopped)
  • 3 cloves garlic (peeled and minced)
  • 1 red bell peppers (chopped)
  • 240 ml stout or other dark ale
  • 1 beef stock cube (crumbled)
  • 1.5 tbsp. honey
  • 50 ml boiling water
  • 1 tsp ground coriander
  • 1 tsp mixed herbs
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp hot chilli powder
  • 1 tsp chipotle paste
  • pinch of salt and pepper
  • 1 chopped fresh chilli (more if you like it hotter)
  • 2 tbsp tomato puree
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. tomato ketchup
  • 800 g tinned chopped tomatoes
  • 2 chunks dark chocolate
  • 2 tbsp fresh coriander/cilantro (chopped)
  • 400 g can kidney beans, drained and rinsed
  • 420 g can mixed beans, drained and rinsed
  • Large packet (200g of Tortilla chips (I like cool original Doritos))
  • 100 g grated strong cheddar cheese
  • Small bunch fresh coriander (roughly torn)
  • 3 tbps soured cream
  • Chopped fresh chillies

Instruction

  • Preheat the slow cooker to medium. Heat up the oil in a large frying pan (skillet).
  • First add the pork to the frying pan, and cook for 5-10 minutes until browned on the outside. Spoon out into a bowl. Repeat with the beef, then remove to a bowl.
  • Add the onions to the pan and cook on medium/high for about 10 minutes until they're soft and translucent. Add in the garlic and cook for a further minute. Add in the red peppers and cook for another minute. Put the pork and beef back into the pan, then add the stout. Bring it to the bubble and simmer for 3 minutes.
  • In a cup, mix the stock cubes and honey with the boiling water. Pour it into the pan and give it a stir.
  • Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, salt& pepper, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Give it all a mix and cook for a 2 or 3 minutes.
  • Add in the tinned tomatoes and bring to a simmer, stirring a couple of times.
  • Transfer everything to your slow cooker/crockpot and cook on low for 6-7 hours.
  • Forty-five minutes before the end of cooking, add in the dark chocolate, fresh coriander, kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for another 45 minutes.
  • Preheat the oven to 190c/375f. Arrange the tortilla chips on one or two large oven-proof plates. Spoon the chilli on top (you may have some chilli leftover), and sprinkle the cheese on top.
  • Place in the oven for 6-10 minutes until the cheese has melted, and the tortillas have browned very slightly.
  • Serve topped with fresh coriander, soured cream and fresh chillies.