Chilli con carne

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This easy recipe makes a delicious chilli. Perfect with boiled rice, but even better served in wraps with cheese, salad, guacamole, salsa and soured cream. The secret (and surprising) ingredient is the small amount of chocolate. It should be a piece of dark chocolate but I often use a Galaxy from a Celebrations box to save buying a whole bar!

Chili con carne

Serves 4

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves, chopped
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 500g lean minced beef
  • 300ml beef stock
  • 400g can chopped tomatoes
  • 1 square of dark chocolate
  • 2 tbsp tomato purée
  • 400g can red kidney beans

Method

  1. Cut the onion into 5mm squares. Cut the red pepper into 1cm squares.
  2. Heat the oil in a large saucepan. When hot, add the onions and cook for five minutes or until squidgy and slightly translucent.
  3. Add the garlic, red pepper, chilli powder, paprika and ground cumin. Give it a good stir, then leave it to cook for another five minutes, stirring occasionally.
  4. Turn up the heat and add the mince to brown. Stir and prod for five minutes until all the mince is uniform and there are no more pink bits.
  5. Add the beef stock and the can of chopped tomatoes to the mix.
  6. Add the chocolate and tomato purée and season well.
  7. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for twenty minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  8. Drain and rinse the red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another ten minutes.
  9. Taste for seasoning and serve.

Original recipe taken from here.

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