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
- 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
- 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.