2 lrg onions
2 clove of garlic, crushed
2 Tbsp olive oil
1 kg stewing beef, cut into small cubes
2 tsp sweet smoked paprika
1 – 2 tsp hot chilli powder
2 tsp ground cumin
1 tsp ground cinnamon
3 Tbsp tomato puree
2 red chillies, deseeded & chopped
2 400g tins chopped tomatoes
2 red peppers, deseeded & chopped
1 x 410 tin red kidney beans, rinsed & drained
1 x 410g tin black-eyed beans, rinsed & drained
2 squares good quality dark chocolate
In a large pan heat the oil & brown the onion & garlic on a low heat for 8-10 minutes, scoop onto a plate & return pan to the heat.
Brown the meat in 2 -3 batches, if need be.
Put the browned meat along with the onion & garlic into the slow cooker, add the spices & the tomato puree, stir all together.
Next add the chillies, tomatoes, red peppers & a generous pinch of salt. Half fill one of the tomato tins with cold water & add that too.
Heat on High for 1 hour then turn to Low & leave for 6 hours, then stir in the beans & leave on low for another hour.
Taste to check if you need more seasoning, add the chocolate & stir it through.
This can be served with rice or chips along with fresh chopped coriander leaves, soured cream, finely chopped red or green chilli & lime wedges