Slow Cooked Chilli Con Carne with Chocolate, Ancho Chilli and Coffee

Not all chilli con carnes are created equally and this is one of the those chillies. I’ve been working on this recipe for some time but the general consensus is that this is the best one. The combination of the beef brisket and pork shoulder works so well together, while the chocolate and coffee add a real depth and richness. I love a slow cooked recipe I can shove in the oven and forget about, and the longer you leave this one, the better. It also always tastes so much better after it’s had a night in the fridge and the flavours have had a chance to develop, so if you can make it a day ahead. This is more expensive than your typical mince recipe because of the joints of meat used, but if you’re after a special, fuss-free dinner party dish which won’t break the bank then this is the one for you.

Serves 10 (£2.08 per portion)
1. Toast 1 tsp each of coriander seeds, cumin seeds and black peppercorns in a pan until fragrant then crush to a rough powder in a pestle and mortar.
2. Chop a 1kg brisket joint into 2.5cm chunks along with 700g of pork shoulder or four pork shoulder steaks. Fry the meat in a little oil in batches in a hot casserole dish until nice and browned. Don’t be afraid to get the chunks nice and caramelised, this will give the chilli colour and flavour. Remove the meat to one aside.
3. In the same pan, lower the heat and fry two roughly chopped onions and two chopped red peppers until soft. Add 5 crushed cloves of garlic and fry for a couple more mins.
4. Add 1 tbsp each of ground coriander, ground cumin, chipotle chilli flakes and smoked paprika to the pestle and mortar with the other crushed spices. Then add 1 tsp hot chilli powder, 1/2 tsp cayenne pepper and 1 tsp oregano. Stir well and add to the onions and peppers.
5. Fry the spices for a few mins and add 1 heaped tbsp of tomato puree. Next add a cinnamon stick and 3 bay leaves. Pour the meat and all the resting juices back into the pan and add 200ml red wine.
6. Make sure all the alcohol has cooked off before adding two cans of chopped tomatoes and 600ml beef stock. Add one ancho chilli, a can of kidney beans, a shot of espresso and a few splashes of Worcestershire sauce. Season well then put the lid on and bring to a simmer before putting in the oven at 150C/130 fan for 5 hours until the meat is falling apart (the longer you leave it the better).
7. Keep an eye on it and top it up with water if it looks too dry at any point.  Once it’s had at least five hours, add 20g of at least 70% dark chocolate and stir well. Give it a taste and season accordingly.
8. Serve with sour cream, spring onions, coriander, tortilla chips and rice if you like.