The Roasting Tin Around The World all-in-one beef chilli with chocolate Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Roasting Tin Around The World all-in-one beef chilli with chocolate By You Magazine - April 26, 2020 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. David Loftus 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 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) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved