- 300ml freshly brewed coffee
- 3 dried chillies, such as ancho
- 60ml vegetable oil
- 2 teaspoons cumin seeds
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 red onions, peeled and diced
- 2 yellow peppers, diced
- 1-2 fresh chillies, deseeded and minced
- 1 cinnamon stick
- 5 cloves of garlic, peeled and sliced
- 3x400g tins of plum tomatoes
- 3 tablespoons of muscovado sugar
- 500g beef skirt steak, diced into one-inch pieces
- 500g beef brisket, diced into one-inch pieces
- 500g beef topside, diced into one-inch pieces
- 1x400g tin of mixed beans, drained
- 2-4 squares of 70% dark chocolate
- Sour cream or crème fraiche
- Shredded sharp cheese
- Meere’s square black pudding, cooked and crumbled
- Sliced spring onions
- Diced hot chilli peppers
- Meere's white pudding cornbread, see recipe here
- Preheat your oven to 160°C/140°C fan.
- Pour the coffee over the dried chillies and let steep for about 30 minutes.
- In a large casserole pan over medium-low heat, add the oil and cumin seeds. Heat until fragrant, about 1 minute.
- Increase to a medium heat and add the smoked paprika, oregano, bay leaves and onion. Gently sauté until soft and slightly coloured, about 10 minutes, then add the garlic.
- Remove the rehydrated chillies from the coffee and slice. Add to the onion mixture along with the fresh chillies, cinnamon stick, sliced garlic, half of the coffee and a good pinch of salt and pepper.
- Stir, then add the remaining coffee, tomatoes and sugar, breaking up the tomatoes with the back of a spoon.
- Add the meat to the pot, then cover with a lid and place in the oven for 2 hrs.
- After two hours, break up the meat using a potato masher or pull apart using a fork. Add the beans and return to the oven, uncovered, for one more hour.
- Remove the pot from the oven, grate in the chocolate and stir.
- Serve the chilli with a mix of the garnishes and Meere’s white pudding cornbread
Read more about Meere's here.