sounds crazy, I know, but adding chocolate is kinda like cooking with wine – although you don’t notice the chocolate taste, it really adds a depth of flavour and a richness to the dish.
· pretty easy
· serves 4
· 1 teaspoon olive oil
· 500gm lean beef mince
· 1 onion, chopped
· 2 cloves garlic, chopped
· 2 small red chillis, chopped
· 800gm can of chopped tomatoes (or two small cans)
· 400gm can of kidney beans, drained and rinsed really well
· 50gm dark chocolate (don’t use milk chocolate, it won’t work, it’s just gross :S )
· freshly ground pepper and salt
· pinch of dried chilli flakes
· steamed rice, to serve
· sour cream, to serve
· fresh coriander (cilantro) leaves, to serve
1. Over a high heat, brown off the meat in the olive oil until it’s all sealed. Remove the meat and sauté the onion in the remaining fat until it starts to go translucent. Add the garlic and chillis and sauté for a few minutes longer.
2. Return the meat to the pan along with the tomatoes, give it a big stir, then let it simmer away for a good 15-20 minutes. There are no rules here, but basically the longer you let it simmer, the yummier it will be.
3. Add the kidney beans and simmer for another couple of minutes.
4. Break up the chocolate into pieces. Take the chilli con carne off the heat and add the chocolate, stirring it until the chocolate is all melted. It should look dark brown and really glossy and shiny. Check for seasoning, and add some chilli flakes if you want it spicier.
5. Serve over rice with sour cream and coriander (cilantro) leaves scattered over.