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Chilli Con Carne with a hint of Chocolate

23rd March 2015 by Alan Brewer Leave a Comment

Chilli con carne dinner This chilli is one that I have adapted over time from testing recipes against others and have come to the conclusion that this version is one that my family and I absolutely love. It has also become an excellent crowd pleaser when we have guests round and you can guarantee your guests will have seconds, as long as they are quick enough. The chocolate really helps soften the sharpness of the chilli while keeping the heat. Smothered with sour cream and guacamole really makes this dish a simple family favourite. This chilli is also versatile as can be served with rice, tortilla chips or even in tortilla wraps to make enchiladas.

Chilli Con Carne with a hint of Chocolate

Velvety Chilli Con Carne that will please your family and even a crowd.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

  • 2 tbsp. Olive Oil
  • 500 g Beef Mince
  • 2 medium white Onions cut into small dice
  • 4 Garlic cloves crushed
  • 1 x Red Chilli seeds removed and finely diced, optional
  • 1 tbsp. Chilli Powder
  • 1 tsp. Cumin
  • 1 tsp. dried Oregano
  • 2 tbsp. Tomato Puree
  • 1 x Beef stock cube
  • 2 x 400g tin chopped tomatoes
  • 1 x 400g Kidney Beans drained and washed
  • 50 g Dark Chocolate

Instructions
 

  • Heat the olive oil in a large pan and add the diced onion. Cook for about 5 minutes until soft and starting to colour slightly.
  • Add the Beef mince, garlic and red chilli if using and continue to fry until the mince is browned. Add the spices and herbs and cook for a further minute.
  • Add the tomato puree and cook for 1 minute then add the chopped tomatoes and beef stock cube. Stir and bring to a low simmer. Continue to cook for a further hour on a low heat, stirring occasionally to really infuse the flavours. If you don’t have an hour then 10 to 15 minutes would be fine.
  • Just before serving add the kidney beans and heat for about 5 minutes and then add the chocolate and stir. The chilli will turn slightly darker and gain a lovely sheen.
  • Serve with braised rice, guacamole and sour cream or alternatively serve with warmed tortilla chips heaps of grated cheddar cheese lightly melted under the grill.

Notes

This chilli is easily doubled, trebled to meet the mouths you have to feed and also freezes exceptionally well. The chilli must be frozen after the kidney beans are added but before the chocolate (and cooled completely prior to putting in the freezer). When reheating ensure that the chilli is fully defrosted and reheat over a low-medium heat stirring constantly, then add the chocolate at the end as per the recipe.
   

Filed Under: Uncategorized

About Alan Brewer

I am Alan Brewer and welcome to my food blog.

I love cooking for friends and family and wanted to bring the great food that I have grown up with to you the reader.

Currently serving in the British Army since I was 16, I joined at the Army School of Catering, Aldershot in 1997 and still love the challenges and satisfaction to the soldier that the job brings.

As well as the daily challenges that life brings along with working a full-time job I am a father to two kids Esme, 7 and Arthur 5.

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An Army chef of 20 years and father of 2. I love food and all the joy it brings and hope my blog can bring some of 'Our Family Food to your Table'

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    I am Alan Brewer and welcome to my food blog.

    I absolutely love cooking for friends and family and wanted to bring the great food that I have grown up with to you the reader.

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