This recipe from local producer South Devon Chilli Farm is sure to be a winner on those cold winter evenings with its araomatic flavour and chillies to give it that warming sensation! Serves 5

INGREDIENTS

  • 1kg beef brisket diced across the grain into small chunks
  • 250ml freshly brewed hot coffee
  • 1 large mild dried chilli (e.g. ancho) or ½ tsp of chilli powder
  • 2 – 3 fresh chillies (or 1 tbsp South Devon Chilli Farm Chipotle Sauce)
  • 1 large red onion (chopped)
  • 5 cloves of garlic
  • 2 red yellow or orange peppers deseeded and sliced
  • Olive oil
  • 1 heaped tsp ground cumin
  • 1 heaped tsp sweet smoked paprika
  • ½ heaped tsp dried oregano
  • 1 cinnamon sticks broken in half
  • 2 x 400g tins of chopped tomatoes
  • ½ tbsp tomato puree
  • 1 ½ tbsp dark brown sugar
  • 1 x 400g tins of beans e.g. kidney black eyed beans or cannellini
  • 25g of South Devon Chilli Farm Original Chilli Chocolate

METHOD

  1. In a large saucepan heat 1 tbsp olive oil and brown the meat in batches and remove to a plate.
  2. Add some more olive oil and cook onions until soft and translucent then add peppers and crushed garlic for a further minute.
  3. Now add the dried spices, other ingredients, browned meat, tinned tomatoes, and coffee bring to the boil and turn down the temperature to a simmer then cook until meat is tender (approx. 1.5 – 2 hours).
  4. Lastly add the chilli chocolate. Stir until melted and check seasoning.
  5. Serve on a bed of rice or tortilla chips with guacamole, creme fraiche and South Devon Chilli Farm Salsa.

CREDITS

Recipe and images courtesy of South Devon Chilli Farm

For more delicious recipes visit: https://southdevonchillifarm.co.uk/blogs/recipes