Consuming Passions - Worldwide Events Managers

Chilli Con Carne Con Chocolate

Serves: 4

Notes

It’s the classic Mexican hot stuff: chilli con carne – meat and beans fired up with chilli. However, this version uses an ingredient that’s not normally associated with savoury dishes: Chocolate! Try to buy chocolate with 70% cocoa.

Ingredients

• 2 large onions, finely chopped
• 5 or 6 cloves garlic, crushed
• 1 Tbsp olive oil
• 500g lean beef mince
• 1 tsp ground cinnamon
• 2 fresh chillies, seeds removed, finely chopped (or 2 tsp chilli sauce or prepared minced chilli)
• 425g can Australian tomatoes, chopped (reserving juice)
• 4 squares plain chocolate
• 2 Tbsp chopped parsley
• 2 Tbsp chopped basil
• 440g can Australian red kidney beans

Method

In a large, heavy pan over medium heat, soften the chopped onion in olive oil. When it has become transparent (after 3 or 4 minutes), increase heat, stir in garlic and minced beef and keep stirring while it cooks for 3 or 4 minutes. When beef loses its red colour and becomes pink, add cinnamon, chilli, chopped tomatoes, and their juice, and the chocolate. Cook uncovered over medium heat, stirring from time to time, until the meat sauce has a thick consistency. (It’s almost impossible to overcook.) Five minutes before serving, add the parsley, basil and the kidney beans (no need to drain them). Continue simmering over low heat to allow the beans to warm through.

Serving suggestion:

To complement the fieriness of the chilli, and the tomato flavour, I like to serve a salad of lettuce or English spinach, avocado, peeled and seeded cucumber, dressed with olive oil and lemon juice mixed with a little Dijon mustard.

*Definition of strength: The ability to break a block of chocolate into cubes… and then eat only one of them!