Recipe

Ingredients

10 (or 5 linked pairs) Gluten Free chorizo sausages (not the salami sort), approx. 1 1/4 lbs
3 1/4 lb boneless beef shank, cut into 3/4 inch cubes
3 onions (about 1 lb), peeled
3 cloves garlic, peeled
1 fresh long red chile, seeded
1/4 cup vegetable oil
Seeds from 3 cardamom pods
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried red pepper flakes
1/4 cup tomato paste
1/4 cup Gluten Free tomato ketchup
4 x 15 oz cans red kidney beans, drained
3 x 14 oz cans diced tomatoes
1/4 cup bittersweet chocolate chips (Dairy Free are ok)
1 cup water (swished out in one of the diced tomato cans)

Directions

-Preheat the oven to 300 F.

-Finely chop, or process the onion, garlic and chile.

-Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom sees, cumin, coriander, cinnamon and red pepper flakes.

-Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4-in. coins, letting them ooze their paprika-orange oil.

-Drop in the cubes of beef, turning them in the pan with the chorizo and onion mix, to brown the meat.

-Stir in the tomato paste, ketchup, drained kidney beans and diced tomatoes. Add the water and bring the chili to a boil.

-Once it's started bubbling, sprinkle the chocolate ships over the chili and give it a good stir. Put on the lid and transfer to the oven.

-Cook at this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.

Recipe Conversion from an original by Nigella Lawson