1kg SpinneysFood Lean Boneless Stewing Beef, cut into 2cm pieces
2 tbsp plain flour, seasoned
2-3 tbsp SpinneysFood Sunflower Oil
2 onions, thinly sliced
10 veal bacon rashers, sliced
4 garlic cloves, crushed
2 tbsp white grape vinegar
1 tbsp dried chipotle chillies, crumbled
½ tbsp dried jalapeños, crumbled
½ tbsp SpinneysFood Freeze Dried Oregano
1 tsp chilli powder
1 tsp SpinneysFood Fine Cinnamon
1 tsp smoked paprika
1 tsp SpinneysFood Fine Cumin
2 tbsp muscovado sugar
150ml SpinneysFood Instant Coffee
450-550ml beef or vegetable stock
1 green pepper, very thinly sliced
400g can SpinneysFood Kidney Beans, drained
400g can black beans, drained
15g dark chocolate, grated, plus shavings to serve
sour cream, to serve
Coat the beef in the flour. Set a large saucepan with 1 tbsp oil over a medium-high heat. Fry the beef in batches for 2-3 minutes until nicely browned, adding more oil if needed. Transfer to a plate and cover.
Put the onions in the pan and add a little more oil. Reduce the heat to medium, season and add a splash of water. Cook for 12-15 minutes, or until the onions are soft and starting to turn golden brown.
Stir in the veal bacon and garlic and cook for 3-5 minutes more. Increase the heat slightly and add the vinegar. Scrape any bits from the bottom of the pan and cook until the liquid has almost evaporated.
Add the chillies, oregano, spices and sugar. Cook for 1 minute, then tip in the beef and any juices. Stir well to coat.
Pour the coffee and 450ml stock into the pan. Season and simmer for 2 hours 30 minutes, stirring occasionally, until the meat is very tender. Add more stock if the chilli looks like it’s drying out.
Use a fork to shred the meat, then add the green pepper and beans. Cook for 30 minutes more.
Stir in the grated chocolate and transfer the chilli to a warm dish. Top with the sour cream, pickled jalapeños and chocolate shavings. Serve cornbread on the side.