Chocolate beef chilli

Recipe by:

Chilli turns gloriously rich when you add a small bit of dark chocolate. You don't taste it, don't worry - it deepens the flavour and makes this dish a crowd-pleaser every time

Chocolate beef chilli

SERVES

6

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

135

MINUTES

CUISINE

American

COURSE

Main

Method

  1. Place a casserole dish over a medium heat. Pour in one tablespoon of vegetable oil, and stir in the minced beef, cook until browned. Then remove the browned minced beef to a plate.
  2. Pour the other tablespoon of vegetable oil in the dish and stir in the onions, fresh ginger and garlic.

  3. Allow to cook for two minutes, then stir in the ground cumin, cinnamon and chili flakes, and cook for another minute. Next stir in the pancetta and chorizo, and cook while stirring for three minutes.

  4. Return the browned minced beef to the dish, and stir well. Pour in the tinned tomatoes, water, brown sugar, dried oregano and ketchup. Season with sea salt and freshly ground black pepper, stir well. Cover and allow to cook for 90 minutes on a low heat.

  5. 4. Remove the lid and stir in the grated chocolate and kidney beans. Leave to simmer for another 20 minutes and then serve with basmati rice.

Ingredients

  • 2 tbsp olive oil
  • 300g minced beef

  • 1 small white onion, diced

  • 3-inch fresh ginger, grated

  • 3 garlic cloves, crushed

  • 1 tsp ground cumin

  • 1 tsp ground cinnamon

  • 1 tsp dried chili flakes

  • 100g smoked bacon lardons

  • 100g chorizo, cut into small pieces

  • 150ml red wine

  • 1 x 400g tin cherry tomatoes

  • 300ml water

  • 1 tbsp brown sugar

  • 2 tsp fresh or dried oregano

  • 2 bay leaves

  • 1 tbsp tomato ketchup

  • 50g dark chocolate, grated

  • 400g kidney beans

Method

  1. Place a casserole dish over a medium heat. Pour in one tablespoon of vegetable oil, and stir in the minced beef, cook until browned. Then remove the browned minced beef to a plate.
  2. Pour the other tablespoon of vegetable oil in the dish and stir in the onions, fresh ginger and garlic.

  3. Allow to cook for two minutes, then stir in the ground cumin, cinnamon and chili flakes, and cook for another minute. Next stir in the pancetta and chorizo, and cook while stirring for three minutes.

  4. Return the browned minced beef to the dish, and stir well. Pour in the tinned tomatoes, water, brown sugar, dried oregano and ketchup. Season with sea salt and freshly ground black pepper, stir well. Cover and allow to cook for 90 minutes on a low heat.

  5. 4. Remove the lid and stir in the grated chocolate and kidney beans. Leave to simmer for another 20 minutes and then serve with basmati rice.