chilli & chocolate - serves 4

2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg braising steak / venison / pork shoulder or mix 50 / 50, cut in 2cm cubes
300 ml red wine
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
2-3 red chillies, thinly sliced, or 2-4 tsp dried chilli flakes
1 tsp chilli powder
1 tsp cumin seeds, ground
1 tsp coriander seeds, ground
1 tsp whole peppercorns ground
1 stick cinnamon
good splash of Worcester sauce
250 ml fresh chicken stock
salt and freshly ground black pepper
2 x 400g cans red kidney beans, drained
75g plain chocolate, minimum 70% cocoa solids, roughly chopped
1 large bunch coriander leaves, roughly chopped

tub of soured cream
6 tbsp grated cheddar cheese

Heat the oil in a large, heavy-based pan.

Brown the meat in two batches, removing with a slotted spoon.

Grind the spices with a motar and pestle.

Soften the onion and garlic and stir in the spices, cooking them for 1 minute. Add the tomato puree and cook for a further 1 minute.

Return the meat to the pan together with the the red wine and reduce for 2 minutes. While waiting, pour a glass for yourself.

Stir in the cans of tomatoes, cinnamon, Worcester sauce and the chicken stock. Season well. Bring to a simmer, cover with a lid and cook over a gentle heat for about 1 hour, stirring occasionally until the mixture is rich and thickened.

Add the kidney beans. Cook for a further 10 minutes covered, then add the fresh coriander and cook for 10 minutes uncovered. Stir in the chocolate and adjust seasoning if necessary.

Serve over boiled whole grain rice, topped with a good spoon of soured cream and some grated cheddar cheese.

Not traditional, but my children also like some spicy peach chutney served on the side.


Don't use mince for this - the chunks of meat give a far superior texture