Chili, Chocolate, and Beef Casserole

• Extra Virgin Olive Oil for sauteing
• 2 leeks (or onions) sliced
• 2 cloves of garlic, peeled and chopped
• 1 1/4 pounds of diced beef suitable for long slow cooking
• Chili - up to you - I use 1 purple and 1 green Poblano (mild flavor) diced. You can use more or hotter chilies.
• 2 peeled and large dice carrots
• 2 sticks of celery large dice
• teaspoon grated nutmeg
• teaspoon cinnamon
• cup of red wine
• cup of red wine vinegar
• 1 teaspoon of brown sugar
• 1 teaspoon of cocoa
• 16 oz. of stock
• To finish: chocolate - about 4 cubes, around 1 ounce
 

Heat your oven to 280 F. Bring your casserole pot up to a moderate heat and add enough Olive Oil to cover the bottom. Then toss in the onion and garlic and saute gently.

While they are cooking, trim and dice the beef, turn the heat up on the pot and toss in the beef and stir well. Follow this in the pot with the diced chillies, carrots, cinnamon and nutmeg.

Continue stirring for a couple of minutes and then one by one add the wine, vinegar, stock, stirring to incorporate, finally finishing with the cocoa, sugar and a good grind of black pepper!

Once the pot is back to a simmer, pop the lid on and then place in the oven. Slow cook in the oven for 1 to 2 hours...or longer! Just keep a check that the casserole still has plenty of liquid in it.

To finish, take the casserole out. Put the chocolate pieces in and leave to soften and melt, then gently stir so as not to break the meat up to incorporate into the sauce.