Recipe: Chilli con carne with chocolate
Chef Nick Price teams up with SuperValu to bring you these fabulous choc-based recipes
What you'll need
500g minced beef
2 onions peeled and chopped
2 cloves of garlic crushed
1 red pepper cut in chunks
1 tbsp tomato purée
3 dessert spoons mild chilli powder
2 tsp cumin
3 tsp oregano
400g tin chopped tomatoes
500ml beef stock
1x 410g tin kidney beans
30g dark chocolate (Bournville or similar)
2 tbsp tomato ketchup
Oil for frying
Heat oil in a deep frying pan, fry off the onions and garlic, then add red pepper, chilli powder, cumin and oregano. Cook for about four minutes and add tomato purée, mixing well, then add the mince and cook until evenly coloured.
Mix in chopped tomatoes and stock. Simmer for at least 35 minutes then add the beans and chocolate, cook for a further 10 minutes and taste. Add a little tomato ketchup for deeper flavour.
Serve with crisped tortillas, sour cream, chopped coriander and boiled rice.