1kg beef brisket diced across the grain into small chunks
250ml freshly brewed hot coffee
1 large mild dried chilli (e.g. ancho) or ½ tsp of chilli powder
2 - 3 fresh chillies (or 1 tbsp South Devon Chilli Farm Chipotle Sauce)
1 large red onion (chopped)
5 cloves of garlic
2 red yellow or orange peppers deseeded and sliced
1 heaped tsp ground cumin
1 heaped tsp sweet smoked paprika
½ heaped tsp dried oregano
1 cinnamon sticks broken in half
2 x 400g tins of chopped tomatoes
½ tbsp tomato puree
1 ½ tbsp dark brown sugar
1 x 400g tins of beans e.g. kidney black eyed beans or cannellini
25g of South Devon Chilli Farm Original Chilli Chocolate
In a large saucepan heat 1 tbsp olive oil and brown the meat in batches and remove to a plate.
Add some more olive oil and cook onions until soft and translucent then add peppers and crushed garlic for a further minute.
Now add the dried spices, other ingredients, browned meat, tinned tomatoes and coffee bring to the boil and turn down the temperature to a simmer then cook until meat is tender (approx 1.5 - 2 hours).
Lastly add the chilli chocolate. Stir until melted and check seasoning.
Serve on a bed of rice or tortilla chips with guacamole, creme fraiche and South Devon Chilli Farm Salsa.