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Ingredients

• 1 kg beef skirt
• 4 tbsp oil
• 2 onion
• 3 carrot
• 3 sticks celery
• 2 tbsp chipotle paste
• 3 red chillies
• 1 tbsp cumin
• 2 cinnamon sticks
• 800 g tinned chopped tomatoes
• 1 tbsp tomato puree
• 500 ml beef stock
• 400 g tinned kidney beans
• 2 tbsp malt vinegar
• 2 tbsp brown sugar
• 50 g dark chocolate

Directions

Preheat the oven to 150C. In a large casserole fry in batches 1 kg beef skirt , cut into bite size chunks, in 2 tbsp oil until evenly browned on all sides then remove with a slotted spoon and set aside.

Roughly chop 2 onion , 3 carrot , and 3 sticks celery . Add another 2 tbsp oil to the casserole and fry the vegetables, covered but occasionally stirring, for 10 to 15 minutes until soft.

Now add 2 tbsp chipotle paste , 3 red chillies (deseeded and finely chopped), 1 tbsp cumin and 2 cinnamon sticks and continue to cook for a further two minutes. Return the meat to the pan along with 800 g tinned chopped tomatoes , 1 tbsp tomato puree , and 500 ml beef stock . Cover and put in the oven to cook for 3 hours.

After 3 hours add 400 g tinned kidney beans , 2 tbsp malt vinegar , 2 tbsp brown sugar , and grate 50 g dark chocolate into the chilli and stir well. Cover and continue to cook for another 30 minutes.

Serve the chilli with fluffy rice and soured cream.