I absolutely love this recipe, though I’ve had to adapt it from the original source a little, as I found it a little too bitter. I feel bad for this, as Anna Kendrick’s recipes almost never fail for me.
More Mexican, because it’s one of the best foods about (I’m still planning my chimichangas. Watch this space) and best of all, this recipe contains so many of my favourite things. Beef, dark chocolate and coffee. By Jove, I think in an ideal world that would be my breakfast.
And instead of a dull bowl of white rice, I have served this with a bunch of cornbread soldiers, for dipping in the sauce, which I found much more enjoyable. If making bread with your tea seems a bit excessive (it’s actually pretty easy, and you’ll need something to do as the chilli cooks slowly over 1 1/2- 2 hours), I always like to serve chilli with a bunch of lightly salted tortilla chips instead. Anything carby you can dip in the sauce, really.
- 125g Plain flour
- 175g cornmeal or polenta
- 3tsp baking soda
- 300ml Rice milk
- 3 tbsp olive oil
- 6 tbsp creamed corn
- 500g diced beef
- 300ml beef stock
- 200ml fresh good quality coffee
- 2 tbsp cider vinegar
- 400g tomatoes
- 1 tbsp coriander
- 1 tsp cinnamon
- 1tbsp golden caster sugar
- Plain flour
- 50g good quality dark chocolate- I love Montezuma- high percentage, no added crap
- 1 large red chilli pepper
- 400g tin kidney beans
- Garlic oil
Make the cornbread first. Its as simple as sifting both flours into a bowl, adding everything else, mixing it till it forms a batter, adding to a baking tray (about 20cm x 20cm), then baking at 200c for about half an hour. You can prep everything else as this bakes. Optionally, you can sprinkle a few chilli flakes on top of this, should you wish.
Coat the beef in the flour and a little salt. Fry this in about 2 tbsp. garlic oil, throwing the chilli pepper (diced into tiny bits) in about 3 minutes before it’s done. You just want to seal the meat at this point, so not too long or too hot.
Add the beef and the chillies to a large oven proof dish and pour over the stock, coffee and vinegar and stir in the spices and sugar. Dice the tomatoes and rinse the briney liquid off of the kidney beans and add these too.
Stick these in the oven at 170c for about 1 1/2 hours, removing the lid hafway through. If the gravy is still a little thin at the end of this, stir 2 tsp cornflour in about the same volume of coffee, and stir this into the mix, and return to the oven for another 15 minutes.
Stir in the chocolate, and allow it to melt into the sauce.
That’s about it. I served mine in a bowl, with dippy cornbread soldiers. But, y’know, you’re an adult, so maybe go for rustically torn bread, or rice, or something elegant…