You may have to convert this into grams:

4 pounds of cubed chuck roast

5 dried ancho chilis

2 white onions (chopped fine)

10 guajillo chilis

2 fresh jalepenos (diced)

5 cloves of garlic (chopped)

2 tbsp garlic powder

1 tbsp Black pepper

1 tbsp ground cumin

3 tbsp chili powder

1 tsp oregano (Mexican if you can find it)

1 tsp MSG (you can substitute 2 tbsp of worcestershire or mushroom ketchup)

1 liter of beef stock (reserve a pint to steep the dried chilis)

1 pint of stout (like Guiness)

3 oz of the darkest chocolate you can find

roux of 1/3 cup flour and 1/3 cup of butter

1. De-seed the ancho and guajillo peppers and thin cut into strips. Boil a pint beef stock. Once at a boil, add the strips of ancho and guajillo to the beef stock to steep and soften. Once softened puree the hell out of the chilis in the broth (I use a stick blender, but a regular blender will work just fine.

2. In a dutch oven, brown the cubed chuck roast. remove the browned meat to a bowl (save the juice run-off). In the same dutch oven, saute the onions and garlic until softened. make sure to scrape up all the fond (brown bits on the bottom). Add the diced jalepenos and saute until fragrant.

3. Add the butter and melt. Add the flour to make a roux. Add the chili powder, black pepper, cumin, and oregano.

4. Add the beef stock, 8 oz of stout, and the blitzed chili mixture to the dutch oven. Drink the other 8 oz (half pint) of Guiness.

5. Add the meat and accumulated juices back to the dutch oven.

6. Bring to a boil and then lower the heat to a simmer. Cover partially and cook (stirring every 10 minutes or so) for 1.5 hours.

7. Add the chocolate and stir until melted. Simmer another 15 minutes.

We typically serve this with cornbread or saltine crackers. Some eat it with rice.

I'm sure some of these ingredients will be difficult to find in the U.K., but I'm willing to bet you can find the dried chilis on Amazon.

Cheers!