Slow-Cooked Beef Chilli with Pickled Red Onions

There’s something properly comforting about a slow-cooked chilli, and this one is packed with deep, rich flavour from start to finish. You’ve got tender chunks of beef, a bit of chorizo for smokiness, warming spices, and a splash of beer to bring everything together. Then comes the little twist — a touch of dark chocolate, which melts into the sauce and gives it that incredible depth and richness. Finished with sharp pickled red onions, fresh coriander, and a squeeze of lime, it’s a dish that balances bold, hearty flavours with freshness beautifully. Perfect for a relaxed weekend cook or feeding a hungry crowd.

Timings:

Prep time: 15 minutes

Cooking time: 2–3 hours

Serves: 4–6

Ingredients:

• 2 tbsp olive oil

• 1 large onion, chopped

• 100g chorizo, diced

• 600g shin of beef, cut into chunks

• 2 tbsp plain flour

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 fresh red chilli, chopped

• 1 whole bulb garlic

• 330ml beer (IPA works well)

• 500ml beef stock

• 2 tbsp tomato purée

• 20g dark chocolate

• Small bunch coriander (stalks and leaves separated)

• Salt and black pepper

For the pickled red onions:

• 1 red onion, finely sliced

• Juice of 1 lime

To serve:

• Cooked rice

• Fresh coriander leaves

• Lime wedges

Method:

1. Heat the olive oil in a large pan and add the chopped onion and diced chorizo.

2. Fry gently until the onions soften and the chorizo releases its oils.

3. Toss the beef in the flour, cumin, and smoked paprika.

4. Add the beef to the pan along with the chopped fresh chilli and the whole bulb of garlic.

5. Cook for a few minutes until the beef starts to brown.

6. Pour in the beer and beef stock, then bring to the boil.

7. Stir in the tomato purée, dark chocolate, and chopped coriander stalks.

8. Reduce the heat, cover with a lid, and simmer gently for 2–3 hours until the beef is tender.

9. Remove the garlic bulb, squeeze the softened cloves back into the chilli, and stir through.

10. Meanwhile, mix the sliced red onion with lime juice and leave to pickle for 5–10 minutes.

11. Taste the chilli and season with salt and pepper.

12. Serve the chilli with rice, topped with pickled red onions, fresh coriander, and a squeeze of lime.

Chef’s Tip:

The longer you let this cook, the better it gets. If you’ve got the time, let it go low and slow for a full 3 hours — the beef will become beautifully tender, and the flavours will deepen even more. It’s even better the next day too.