Rich, smoky chilli with tender beef

BUILD THE FIRE

Light the Kadai and establish a steady bed of hot coals. Place a large Skillet or Cooking Bowl over a medium-high heat.

CHAR THE PEPPERS

Place the peppers directly over the fire or into the embers and cook until blackened and softened. Remove, leave to cool slightly, then dice. This gives the chilli a deeper smoky sweetness.

SEAR THE BEEF SHIN

Lightly oil the beef shin and season with salt and pepper. Working in batches if needed, sear over a high heat until deeply browned and caramelised on all sides. Remove and set aside.

COOK THE MINCE

Add the beef mince to the pan and cook until well browned and slightly crisp in places, breaking it up as it cooks. Do not rush this stage, colour is where much of the flavour comes from.

BUILD THE BASE

Add the onion and cook until softened. Stir in the garlic, tomato purée, smoked paprika, cumin, coriander, oregano, chilli flakes, diced red chilli and chipotle. Cook for 1–2 minutes until fragrant.

ADD THE LIQUID

Return the beef shin to the pan. Add the chopped tomatoes, beef stock, dark beer, Worcestershire sauce, brown sugar, apple cider vinegar and the diced charred peppers. Stir well and bring to a gentle simmer.

SLOW COOK

Cook covered over a gentle heat for 2½–3 hours, stirring occasionally, until the beef shin becomes tender. Add a little extra stock or water during cooking if needed.

FINISH THE CHILLI

Once the beef shin is soft and beginning to break apart, stir through the kidney beans and dark chocolate. Cook uncovered for a final 20–30 minutes until rich, thick and glossy. Taste and adjust the seasoning if needed.

SERVE

Finish with fresh coriander, lime wedges and pickled jalapeños. Serve hot, either on its own or as part of your match day spread.