Slow Cooker Chilli Con Carne

Ingredients:

1 onion, sliced
1 red pepper, deseeded and thickly sliced
Small bunch coriander, fresh and stalks finely chopped
1 tablespoon sunflower oil
500g beef brisket, trimmed of excess fat and cut into matchbox-sized pieces
Salt and freshly ground black pepper
2 fat garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons hot chilli powder
1 teaspoon dried oregano
2 tablespoon tomato puree
400g canned chopped tomatoes
300ml hot beef stock
2 x 400g canned red kidney beans in water, rinsed and drained
1 cube dark chocolate (minimum 70% cocoa solids)

Method:

1. Place the onion, red pepper and coriander stalks into a slow cooker.

2. Heat the oil in a large non-stick frying pan. Season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.

3. Add the garlic, spices and oregano to the pan juices, and fry for one minute until fragrant. Stir in the tomato puree, tomatoes and stock then bring to a boil.

4. Pour the hot sauce over the meat, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook for an hour until the meat is very tender.

5. Pop the chocolate into the sauce. Let it melt, then stir it in. Season the sauce to your taste, then scatter with the coriander leaves and serve.