Denise says:

  • It sounds unusual, but using dark chocolate in this Chilli Con Carne recipe is barely noticeable and adds a delicious depth of flavour to the dish. It helps to balance out the flavours, providing a touch of bitterness and a richer umami taste.  Serve with cooked basmati rice.
  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour
  • Serves: 6 people

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion – finely chopped
  • 4 cloves garlic – peeled and minced/ finely chopped
  • 2 red peppers – deseeded and roughly chopped
  • 2 teaspoon hot chilli powder or 1 small red chilli – or to taste
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 500g beef minced beef
  • 500ml passata
  • 1 tin 400g chopped tomatoes
  • 1 tablespoon sugar
  • 250ml beef stock made with 1 beef stock cube
  • 20g 70% cocoa solids dark chocolate
  • 400g tin black beans in water – drained and thoroughly rinsed

Method

  1. Heat the oil in a large saucepan and add the onion and garlic. Cook for 2-3 minutes until beginning to soften, then add the peppers.
  2. Cook for another 3-4 minutes until the peppers soften.
  3. Add the chilli powder, cumin and smoked paprika to the pan and stir through, cooking for 1 minute. Put the mince in the pan and move around, breaking up with a wooden spoon. Cook for 3-4 minutes until brown all over. Pour in the passata, tinned tomatoes, sugar and stock. Bring to a gentle simmer and cook for 30 minutes, roughly breaking up the mince every 5 minutes.
  4. Roughly chop the chocolate and add to the chilli, along with the beans.
  5. Stir to combine until the chocolate has completely melted, then simmer for another 15 minutes until the mixture has thickened slightly.
Tagged in: beef mince, black beans, Buffet, chilli powder, dark chocolate, dinner, Garlic, Lunch, Mexican, Passata, red peppers, tin tomatoes