Chocolate Chilli Con Carne ! 

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What’s not to love about this classic….. Chilli Con Carne!  It’s so versatile it can be made into burritos with the left-overs.  I think it tastes even better the next day.  This dish is an ultimate family feast winner.  I love the coriander and the cumin flavours rounded off with the rich chocolate!

There is a lot of controversy about Chilli Con Carne and where it comes from, it definitely is not from Mexico. Seeming to originate from Texas in the early 1900’s, there were Chilli Parlours where people would gather to eat.  So many variations exist, some containing beans or not, some of the sauces have tomatoes etc.  Despite the debates this is my take on the recipe, one that I have been cooking for decades!   Serving it to friends with one large pot of it on the table with dips and tacos… what’s more to say, happy days, memories and full tummies!

INGREIENTS                        SERVES 4    

* I used a double batch so the photos will show double the amount than the below recipe!

  • 500 grams of minced (ground) beef
  • 1 large red onion, finely chopped
  • 4 cloves of garlic finely chopped
  • 1 tsp of chilli powder
  • 2 tbsp. of smoked paprika
  • 1 whole red chilli
  • 1 tbsp. of ground cumin
  • 1 tbsp. of ground coriander
  • 1 tsp of sugar or sweetener
  • 1 tin of red kidney beans
  • 1 red pepper roughly chopped
  • 1 tin of chopped tomatoes
  • 1 tbsp. of tomato puree
  • 1 tbsp. of marmite or beef bouillon
  • x 2 stock cubes in 300 ml of hot water
  • 100 gram of dark high coco solid chocolate
  • Fresh Coriander and handful roughly chopped
  • 1 juice of a lime
  • 160 gram of plain or pilau rice
  • Large sprinkling of Salt and Pepper

 

Cooking on the Hob!

Using a large frying pan or pan, place on a high heat, add the beef and break it up stirring it well so that it browns.  Next add the spices and chilli place into the minced beef, give it a stir so that the heat releases the flavours.  Throw the onion, garlic and stir well.

Once the onions have softened, add the tomatoes, hot beef stock, marmite, red pepper and kidney beans.

Leave to simmer for 30 – 40 minutes or even longer if you have time.  Boil the rice as per packet instructions.  Once it has thickened at the chocolate and mix in well.

Roughly chop the coriander to add to the rice and to garnish.  Squeeze lime onto the rice to serve.

Its now ready to serve.

Enjoy !

Emily x


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