Coffee and Chocolate Chilli

Method

• Pre-heat oven to 160FAN / 180c / GM4
• Generously season the beef with salt and pepper and dust in flour. Heat a large heavy based casserole pot on the hob with a splash of oil. Shake off the excess flour from the beef and brown in the pan, letting it sear for five minutes each side until deeply browned all over, then remove from the pan to rest.
• In the same casserole dish, add more oil if needed, fry the onions for five minutes until the onions soften then stir through the garlic quickly followed by the chili flakes or paste, cumin, paprika and dried oregano. After cooking for a minute add the tomato puree and crumble in the stock cube. Reintroduce the meat back to the pan and pour in the maple syrup and double espresso and 750ml of hot water.
• Cover and place into pre-heated oven for 2-3 hours; check it after 2 hours to see if the meat is falling apart, if not, cook for another half hour / hour and top with hot water if getting too dry. Once done, rest for fifteen minutes before shredding the meat with two forks and serving on brown rice.