Ingredients
- 600-800g minced beef
- salt and freshly ground black pepper
- 2 medium onions, diced
- 5 garlic cloves, halved
- 3 tinned chipotle peppers in adobo, chopped (if possible) or 1 Tbsp good quality smoked paprika and 1 -2 tsp chilli powder
- 1 jalapeno, chopped (or green hot chilli) - jar variety will work also
- 1 425g can whole tomatoes
- 2 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp sweet paprika
- 1 Tbsp dried oregano
- 1/4 tsp ground cinnamon
- 1 tsp sugar
- 2x 425g tins kidney beans, drained and rinsed
- 1 – 2 Tbsp grated unsweetened chocolate
- 3 cups grated Cheddar, for serving
- 12- crisp lettuce leaves
- Sour cream (optional)
CHILLI CHOCOLATE BEEF
Method
- Heat a large pot to hot and add the oil, add the minced beef breaking it up as you go
- Allow to colour up and continue to mix it so that the minced meat breaks up
- Add the onions, garlic, spices, chipotles, and jalapeno (if using)
- Crush the tomatoes and add to the pot along with the tomato paste
- Simmer until the meat is tender and the flavour has deepened, about 30 minutes
- As it cooks down, add more water if necessary
- Add the next layer of flavour by stirring in the beans
- Season with salt and pepper and simmer for another 15 minutes, stirring occasionally
- Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery
- In the last 5 minutes of cooking, stir in the grated chocolate
- Garnish each serving with grated cheddar, crisp lettuce leaves and a generous blob of sour cream
- You can certainly add tortillas or tacos if desired
Comments
Serves 4-6
Thanks to ORGANICLAND – organic minced beef, and OCHA – chocolate for providing the ingredients used in the demonstration.
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