A full flavoured hearty dish that’s slow cooked in the oven for meat that will melt in the mouth. Deliciously moreish and spicy, it’s a worthy winter staple that is perfect for serving to a crowd.
2 tbsp olive oil
600g skirt steak, trimmed and sinew removed, cut into strips
Pinch of sea salt
Pinch of pepper
1 tbsp smoked paprika
1 tbsp cumin
1 onion, finely chopped
4 garlic cloves, crushed
2 red chillies, finely chopped
400g chopped tomatoes
250ml beef stock
50g dark chocolate
400g kidney beans
Half a bunch of fresh coriander, roughly chopped
2 limes cut into quarters
150ml sour cream
Pre-heat oven to 160°C.
Heat the olive oil in a large lidded casserole dish on a medium heat.
Place the beef in the dish and season with the salt, pepper, cumin and paprika. Cook the beef until it is browned on all sides.
Add the onions, garlic and chillies and cook for five minutes.
Add the beer and bring to the boil to reduce the liquid by half.
Add the chopped tomatoes and beef stock and stir. Continue to simmer the chilli for 5 minutes, then add the dark chocolate.
Cover with a lid and cook in the oven for 60 minutes until the beef is tender.
Add the kidney beans and stir in the butter.
Serve with chopped coriander, lime juice and sour cream.