I know we may be bias but this is the best beef chilli you will ever make! Don't believe us, try it out and let us know.
Serves 2 -3
1 Scotch Bonnet chilli (if you don't like it that hot exchange for a different type of chilli)
1 - 2 Red Peppers chopped
1 Tin of Chopped Tomatoes
Tablespoon of Tomato puree
Tablespoon of runny honey
1 cube of 90% dark chocolate
500 ml Beef Stock
Juice of 1 large orange
4 Garlic Cloves diced
½ teaspoon chilli powder
1 teaspoon smoked paprika
2 teaspoons ground cumin
Salt to taste
500g Diced Braising Beef (if i'm showing off to guests I use Beef shin on the bone but this can be quite fatty)
Slice the onion and saute in the hot oil for 5 minutes until golden.
Add the Garlic, Paprika, Chilli powder, Cumin and a pinch of salt with a tablespoon of stock to stop the spices burning, mix and cook for 30 seconds.
Add the meat and cook for 2 minutes until browned and coated in the spices.
Add in the Orange juice, stock, Red Peppers, Scotch Bonnet. Tinned Tomatoes, Tomato Puree, Honey and Dark Chocolate and stir well.
Place in the oven at 160 for 4 - 8 hours stirring occasionally, leave the lid off to allow it to thicken. If it needs a little help to thicken at the end, put you pan on the hob, simmering stir every 10-15 minutes until at desired thickness.
Once cooked, Cook your rice and serve with Guacamole on the side.
See our Guacamole recipe for a LAB speciality.