1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp vegetable oil
500g/1lb 2oz shin of beef, cubed
410g can pinto or red kidney beans, drained and rinsed
2 x 400g cans chopped tomatoes
700ml/11/4pints hot chicken stock
Large pinch of crushed dried chillies
2 squares of dark chocolate
Fresh coriander or parsley leaves and some grated gruyere, to serve
- Using the food processor chop the onions and garlic.
- Mince the beef using the mincer with the coarse screen. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
- Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
- Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.