Ingredients
The following ingredients have 6 Servings
- 1 onion, sliced
- 1 red pepper, deseeded and thickly sliced
- small bunch fresh coriander, stalks finely chopped
- 1 tbsp sunflower oil
- 500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces
- salt and freshly ground black pepper
- 2 fat garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp hot chilli powder
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 400g/14oz can chopped tomatoes
- 300ml/½ pint hot beef stock
- 2 x 400g/14oz can red kidney beans in water, rinsed and drained
- 1 cube good quality dark chocolate, minimum 70% cocoa solids
Instruction
- 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 beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender.
- Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread.
