Chilli Con Carne with a hint of Chocolate
Velvety Chilli Con Carne that will please your family and even a crowd.
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.