Good Gravy

It’s a cold cold day out there, so what better time than now for some hot, rich and meaty chilli.  Wen’t to one of my favourite spice stores here in Edinburgh and got a load of pinto beans, black beans, chipotle chillies, spicy chorizo sausages and tub of good sour cream.  Adding to that 700g of good steak, prefferably from the shoulder.  I wanted a meat that can be tough if cooked as a steak, but is very flavourfull and if cooked over a low heat in a chilli, it becomes very soft and succulent.  To get a very good texture go the extra mile and don’t get the meat ground, cut it yourself into very small cubes a bit smaller than 1cm accross.  The meat will become very soft and adds that extra something to the chili.   My recipy for chili is as follows:  Two good size onions, chopped, small.  4 Cloves of garlic minced into tiny slivers.  tablespoon of ground cumin, 700g -1kg of good meat, chorizo sausage, chopped, washed pinto beans and black beans roughly two cups of each,  a bottle of very dark beer and about four chipotle peppers. can of chopped tomatoes

Garlic and onion sauted for a few minutes until clear, add the meat and cook at medium temperature for about 10-15 minutes, add the rest lower heat to lowest setting and cook for 3-4 hours stirring on occasion.

Eat and enjoy!