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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
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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Introduction from Rukmini Iyer
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.
Ingredients
Method
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.
Reviews
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