chilli beef

 best chilli beef recipeingredients500g Scottish rump steak cut in rough large cubes2g  pre-roasted cumin seeds1g  pre-roasted coriander seeds ground1 cinnamon sticksprig of thymepinch of oreganosalt and pepper1 bottle of Heineken beer800ml tomato passatta25g of dark chocolate, grated and added at end of cooking400g black or pinto beans pre-soaked or canned50ml olive oil for browning meat4 garlic cloves mashed1 onion chopped1 red pepper skinned and chopped4 scotch bonnet chillies left whole20 mls Papa Djabs black label hot sauce1g  paprika
methodbrown well, in a heavy oven proof pot, the cubes of beef in olive oil at high heat  and set asideadd onions, garlic and peppers to the pan and cook until softenedadd the remaining spices and herbs, then the beef is added, followed by the beer and passatta and simmer for 20 minscheck seasoning the scotch bonnets should be added uncut and removed before end of cooking process, if they remain whole throughout they will impart distinctive flavours only releasing serious heat when burst.  cover the pot and bake in the oven for 4 hours at 150 c.serve with creme fraiche, some chopped fresh coriander, rice and tortilla.