I was slightly reluctant to post my version of a beef chilli. Anyone who cooks will have their own chilli recipe with their own secret ingredients and their own secret method of cooking - chilli's a personal thing! So - the reason I'm posting this isn't because this is my normal method of cooking chilli but it was something I put together today with left-overs and the result was most pleasing. If you follow this recipe exactly, you'll really need about 3 days to make it so might not be the snappiest dish to put together mid-week. The dish started life as my 12 Hour Brisket that I cooked for a party last night. Tasting it today I just knew it would make a great beef chilli. In addition to the beef I had some most excellent pulled pork cooked by a friend of mine - a handful of that would help this dish on its way. Here's what you'll need: Leftover 12 hour brisket A handful of pulled pork if you have some available. 1 leek. 1 bottle of beer - I used San Miguel. 1 can tomatoes. 1 can beans - either kidney beans or black beans. I prefer black beans in my chillis but on this occasion I had kidney beans handy. 2 dried chillies. 1 tablespoon tomato ketchup. 1 teaspoon ground cumin. 1 teaspoon paprika. Juice of 1 lime. Olive oil. Sat & pepper. Fry the leek gently in olive oil for a few minutes then add the meat. Cook for 1 minute and add the beer. Bring to the boil and add the tomatoes, beans, chillies and the ketchup. Cook over a low heat, uncovered for 1 hour. Fry the cumin and paprika in a little olive oil and then add that to the chilli. Season to taste and add the lime juice. I made a gremolata to go with this but I used half coriander leaf and half parsley. This is my type of chilli.