
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
- 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.
- Cook for another 3-4 minutes until the peppers soften.
- 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.
- Roughly chop the chocolate and add to the chilli, along with the beans.
- 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