50 g dried Mexican chillies, soaked in boiling water for 1-2 hrs
4 garlic cloves, roughly chopped
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1.5 kg chuck steak, beef shin or ox cheek
2 large red onions, chopped
2 x 400 g cans chopped tomatoes
2 cinnamon sticks
2 red capsicums, deseeded and roughly chopped
25 g dark chocolate, chopped
1 tbsp brown sugar
240 g can kidney beans, drained and rinsed
zest and juice 1 lime
1 handful coriander leaves only
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the ons for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red capsicums, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.