Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
All-in-one Beef Chilli with Chocolate
An indulgent one-pot beef chilli which swaps out beef mince for brisket and adds in pork shoulder and a little chocolate for richness.
From the book
I could live off this Mexican inspired chilli – and have been known to, given that it makes enough to feed a crowd with more to spare. This chilli uses brisket, along with a little diced pork shoulder for richness. If you are a spice aficionado, by all means add a couple of guajillo chillies and a mulato chilli if you have them, but this is just as lovely with the more readily available chipotle and ancho chillies.
|1 tsp||ground cumin|
|1||onion, roughly chopped|
|2 cloves of||garlic, thinly sliced|
|800g||beef brisket, cut into 21⁄2cm chunks|
|350g||pork shoulder, cut into 21⁄2cm chunks|
|2 tsp||chipotle chilli flakes|
|2 tsp||ground coriander|
|2 tsp||ground cumin|
|2 tsp||smoked paprika|
|1 x 400g tin of||tomatoes|
|A large pinch of||sea salt|
|10g||dark chocolate (minimum 70% cocoa solids)|
|sour cream, fresh coriander and tortilla chips|
Preheat the oven to 150°C fan/170°C/gas 3.
Tip all the ingredients apart from the salt and chocolate into a deep roasting tin or lidded casserole dish and stir. Cover tightly with foil or a lid, then transfer to the oven and cook for 3 hours.
Once cooked, shred the meat with two forks, then stir in the chocolate and season with sea salt. Stir in a spoonful of sour cream, scatter over the coriander and serve with tortilla chips and the rest of the sour cream.
Notes: Like most stews, this will taste even better after a night in the fridge. For make-ahead meals or batch-cooking, this is very easy to freeze and defrost in portions as needed.