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Chocolate Chilli Con Carne
This is best made a day or two in advance as the flavour matures if left in a bowl in the fridge. Also can be put in the freezer for up to 6 weeks.
Serves: 4
Added By: 
Russell
Ingredients
2 tblsp Olive Oil.
500g lean mince beef.
2 lge carrots, peeled and diced.
2 sticks of celery, washed and diced.
1 lge onion, chopped.
100g small button mushrooms.
1/2 glass of milk.
400g can of chopped tomatoes.
2 tblsps tomato puree.
1/2 glass red wine vinegar.
400g can of Red Kidney Beans and/or 400g can of Black eyed Peas. Drained and rinsed.
1 clove of garlic
1 tsp cumin seeds.
2 tsps of Chilli flakes.
100g plain chocolate.
Method
- Heat oil in pan and add carrots, celery, onion and mushrooms until softened. Add mince, breaking up with fork, until browned. Add milk and turn up the heat until all traces of milk have evaporated. (This is an Italian method to make the mince less gritty and adds a smoother taste
- Add tomatoes, puree, crushed garlic and red wine vinegar, and bring to the boil. Once at boiling point add cumin, chilli flakes and grated chocolate. Stir well ensuring chocolate is well absorbed. Cover with lid and simmer for one hour.
- Add beans and peas, stir well and cook for further 5 minutes.
- Serve with boiled rice, jacket potatoes or on its own with crusty bread. An optional additive to this is grated cheese, as you would use parmesan, on a ragu sauce.
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Or try these:
- Peanut Butter Chocolate Cake
- Chocolate Dessert Fondue
- Homemade Chocolate Truffles
- Blueberry And White Chocolate Cheese Cake Pie
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