( SERVES 4 )
Can't beat a bowl of chilli on a winter's night. Everyone has a chilli recipe but this one is made extra special with the added dark chocolate!
|1 Tbsp||Extra virgin olive oil|
|2||Onions, finely diced|
|2 cloves||Garlic, crushed|
|1||Red pepper, finely diced|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 Tbsp||Ground chilli|
|1 kg||Beef mince|
|2 tins||Chopped tomatoes|
|1 tin||Red kidney beans|
|1 tin||Tomato paste|
|25 g||Dark chocolate, one row of a block|
|1 cup||Grated cheese, to serve|
|1 punnet||Sour cream, to serve|
|1||Spring onion, chopped - optional|
- Heat olive oil over medium-low heat and add onion and garlic. Saute for about 10 minutes until soft then add red pepper and cook for a further three or four minutes.
- Add beef mince, breaking up and browning all over. When browned add coriander, cumin, cinnamon, chopped tomatoes, tomato paste, water, kidney beans, and chocolate. Bring to the boil then reduce heat to low and simmer covered for at least an hour, stirring every so often and adding a touch more water if necessary. Chilli will become rich and thick.
- Serve topped with grated cheese and sour cream and finely sliced spring onion if desired.