Ingredients

500g beef shin or ox cheek

200g rindless pork belly

200g chorizo, sliced into 1⁄2 cm circles

300ml red wine

100ml beef stock

1 x 400g tin tomatoes

1 large onion, finely chopped

3 garlic cloves, finely chopped

2 tbsp oregano

1 star anise

1 tsp cumin seeds

2 hot, red chillies, finely chopped

1tsp chipotle paste

20g bitter chocolate (70% cocoa solids)

1 tbsp honey

1-2tsp chilli powder

2×400g tins Borlotti or pinto beans, drained

To garnish: 1 large handful of fresh coriander, finely chopped, sour cream and guacamole

Method

Step 1 Preheat the oven to 140C. Heat 1 tbsp oil in a large, heavy-based casserole pot over medium heat. Brown the meat on all sides and set to one side.

Step 2 In the same pan, lower the heat and sauté the onion and garlic until soft

Step 3 Add the cumin and star anise and sizzle for a few minutes. Next add the oregano, chillies, 1 tbsp of chilli powder, the chipotle paste and cook for another minute.

Step 4 Add the wine, tomatoes and stock; stir gently to mix.

Step 5 Add the chocolate and honey; stir gently to melt.

Step 6 Finally add the meat, cover the pot and cook for two hours, giving it a stir after an hour.

Step 7 After two hours, check and if drying out, add a little more water and cook for a further hour.

Step 8 After 3 hours the meat should be falling apart and easy to shred with a fork directly in the pot. Remove any lumps of fat. Taste to see if your chilli needs any extra salt or chilli powder.

Step 9 Mix in the beans and add a little extra water if you need it. Remove the lid and cook for a final hour.

Step 10 Remove the star anise. Serve warm with rice. Garnish with fresh coriander leaves and serve with sour cream and guacamole.

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