• Trim the sinew off the beef cheeks. This takes a bit of time - but must be done! It's a super tough cut of meat. Make sure you have a sharp knife & once trimmed, cut into bite-size chunks.

• Heat a large pot over high heat. Add some canola oil to the pan. In batches brown the meat. Do NOT over-crowd the pan. If you do, the meat will broil instead of brown. On the last batch of meat, add the red wine to de-glaze the pot & to lift any scrapings from the bottom of the pot. 

• Once all meat has been browned & removed from the pot - add garlic, chilli, onion, & carrot.

• Sauté until soft - for about 5 to 10 mins.

• Add browned beef cheeks back to pot (and any juices from the meat).

• Add all the dry ingredients & mix well.

• Pour in tomato pulp & water and boil for a few mins.

• Add Worcestershire sauce, red wine vinegar, lime juice, chocolate, tomato ketchup, orange zest & TLT Chipotle hot sauce. Mix well.

• Season well with salt and pepper.

• Bring to a very low simmer, cover with lid and cook for 3 hours. Check & stir every 20 minutes / half an hour.

• After 3 hours, add kidney beans. ONLY add these at the end. If you add them at the beginning, they can catch on the bottom of pot and burn. This will ruin your chilli & you will have a little cry.

• Cook on the lowest simmer, with the lid off for another hour.

• After 4 hours, taste the meat. It should be meltingly tender. Season according to taste.

• Serve up the deliciousness with white rice & crusty bread.

• Add some fresh coriander on top if ya feelin' fancy!

• YUMMMMMM!