Ingredients

• 4 tbsp vegetable oil
• 500g/1lb 2oz good-quality beef steak
• finely diced
• 500g/1lb 2oz good-quality beef mince
• 1 white onion
• peeled
• finely chopped
• 1 red onion
• peeled
• finely chopped
• 2 sticks celery
• trimmed
• chopped
• 1 dried chipotle chilli
• 1 tbsp dried chilli flakes
• ½ tbsp chilli powder
• 2 tsp dried oregano
• 3 tbsp light brown sugar
• 2 x 400g/14oz cans chopped tomatoes
• 500ml/17fl oz beef stock
• 1 x 400g/14oz can kidney beans
• drained and rinsed
• 1 x 400g/14oz can black-eyed beans
• drained and rinsed
• sea salt flakes and freshly ground black pepper
• 75g/3oz plain chocolate
• minimum 70% cocoa solids
• roughly chopped
• bunch fresh coriander
• steamed rice
• 8 tbsp soured cream
• 4 spring onions
• trimmed
• finely sliced

Directions

• Heat two tablespoons of the oil over a medium to high heat in a large
• heavy-based pan with a tight fitting lid.
• Fry the diced beef steak in batches until browned all over
• setting each batch aside on a plate using a slotted spoon.
• Add another tablespoon of oil to the pan and add the beef mince
• frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak.
• Add the remaining tablespoon of oil to the pan and fry the white onion
• red onion and celery for 3-4 minutes
• or until the onions have softened but not browned.
• Stir in the chipotle chilli
• chilli flakes
• chilli powder and oregano until well combined. Cook for a further two minutes.
• Return the diced and minced beef to the pan
• then stir in the sugar
• chopped tomatoes
• beef stock
• kidney beans and black-eyed peas. Bring the mixture to the boil
• then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2-3 hours. (Alternatively
• preheat the oven to 140C/280F/Gas 1 to cook in an ovenproof dish for the same amount of time.)
• Just before serving
• season the chilli with crushed sea salt flakes and freshly ground pepper. Stir in the chocolate until melted
• then stir in the chopped coriander.
• Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions.