I’d tasted chocolate chilli before, but hadn’t made it myself until recently – and now I can’t imagine not putting chocolate into chilli! Serve it with nachos, tacos, burittos, rice or just as it is!
Ingredients
- 500g Beef Steak Mince
- 1 Large Onion
- 2 Garlic Cloves, crushed
- 200ml Tomato Passata
- ½ Tsp Chilli Powder
- Large Handful Coriander
- Salt and Pepper
- Large Knob of Butter
- 2Tbsp Water
- 20-30g Dark Chocolate, chopped
Directions
- Peel and finely chop the onion. Heat the butter in a large saucepan and add the onion. Stir to coat in the butter, add 2 Tbsp water and leave on a medium heat to simmer until the onions begin to soften.
- Add the crushed garlic and cook for 1 minute, continuously stirring to avoid it from burning. Stir in the chilli powder.
- Break up the mince and add it to the pan. Use a wooden spoon to break it up further once it has been added. Cook for a few minutes until the mince has browned.
- Pour in the tomato passata. When it begins to simmer, add 20g of chocolate and stir until it has completely melted. Leave the chilli to simmer until the liquid has been absorbed by the meat (about half an hour). Stir occasionally. You can use a lid to prevent the chilli from spitting and making a mess, but make sure the a small gap is left to allow the steam to leave the pan – otherwise the condensation will go back into the chilli and it will not reduce.
- Finely chop a handful of coriander and set aside.
- Once the liquid has been absorbed, add half of the coriander, taste and season with salt and pepper. You can add more chocolate to taste now if you want to.
- Serve with a sprinkling of coriander on top.
Tasty Tip: Serve over cheesy tortilla crisps with sour cream, fresh chillies/jalapenos and guacamole.
