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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.

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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
1 ancho chilli
2 tsp chipotle chilli flakes
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
1 x 400g tin of tomatoes
600ml beef stock
A large pinch of sea salt
10g dark chocolate (minimum 70% cocoa solids)
To serve:
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.

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From the book: The Roasting Tin Around The World

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