- 1 tbs cumin seeds
- 1 1/2 tsp coriander seeds
- 1.8 kg chuck steak, trimmed and cut into chunks
- 4 tbs sunflower oil
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 4 jalapeño chillies, seeded and thinly sliced, divided
- 3 tbs masa harina
- 2 tbs ancho chilli powder, or red chilli powder
- 1 tbs dried oregano, plus extra to serve
- 1 (330 ml) bottle lager
- 2 (400 g) tins chopped tomatoes
- 30 g dark chocolate, at least 70 per cent cocoa solids, grated
- 2 dried red chillies, e.g., guajillo
- 4 tbs soured cream, to serve
- 2 spring onions, green tops only, sliced, to serve
- 2 habañero chillies, thinly sliced, to serve
corn tortilla chips, to serve
- Freshly ground black pepper
Toast the whole spices in a small frying pan set over moderate heat, swirling until fragrant, 1-2 minutes. Grind to a fine powder using a mortar and pestle; set aside.
Heat the oil in a large casserole dish set over moderate heat until hot. Season the beef with salt and pepper.
Working in batches, sear the beef in the dish, turning as needed, until golden, 4-5 minutes. Remove to a plate. Repeat for the remaining beef.
Reduce the heat to medium. Add the onion, garlic, three-quarters of the jalapeño, masa harina, chilli powder, cumin-coriander powder, and dried oregano. Cook, stirring occasionally, until the onion is soft, 6-8 minutes.
Return the beef to the dish along with the beer, chopped tomatoes, chocolate, dried chillies, and 750 ml water. Bring to a boil over high heat.
Once boiling, reduce heat to low and cook at a gentle simmer, stirring occasionally, until the beef is very tender, about 2 hours.
When ready, season to taste with salt and pepper.
To serve, ladle the chilli into bowls. Top with soured cream, habañero chilli, remaining jalapeño, spring onion greens, and a pinch of dried oregano. Serve with tortilla chips on the side.