DARK CHOCOLATE CHILLI CON CARNE
DARK CHOCOLATE CHILLI CON CARNE
Chilli Con Carne literally means chilli with meat. A surprising ingredient – dark chocolate - adds another layer of flavour to the spicy Tex-Mex classic.
What you’ll love: Easy, impressive and colourful, this is a party in a dish. Serve in a large rustic bowl on the table and pass around the accompaniments. Have a bowl of freshly chopped chilli ready for those who like a fiery ‘bowl o’ red’.
Ingredients
- What you'll need:
- 15ml avocado oil or beef dripping
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 red pepper, chopped
- 2 garlic cloves, chopped
- 1 fresh chilli, chopped
- 7,5ml fresh thyme leaves
- 5ml cumin
- 5ml paprika
- 2,5ml ground coriander
- 2,5ml cinnamon
- 500g CHALMAR beef mince*
- 25g tomato paste
- 1 can (400g) chopped tomatoes
- 100ml water
- 15ml cacao powder
- 25g dark chocolate (70% or more), broken up
- Salt and pepper, to taste
- Garnish:
- Fresh coriander and sweet corn
Instructions
- Method:
- Fry the onions, celery, carrots, peppers, garlic and the chilli until soft. Add the thyme and spices and fry for another 5 minutes. Stir in the mince and fry until the mince is cooked through.
- Add the tomato paste, canned tomatoes and water and simmer on low heat for 30 minutes or more. Add the cacao powder and chocolate, simmer for 15 minutes and season to taste. Garnish with fresh coriander.
- Accompaniments::
- Nachos
- Guacamole
- Grated cheese or crumbed feta
- Sour cream or plain yogurt
- Sweet corn
Notes
Chalmar Farm Kitchen's Advice:
<br>Although chilli die-hards will tell you that the dish traditionally doesn’t contain beans, it’s a nutritious way to stretch the pot. Drain and rinse canned red beans and/or chickpeas, then add it with the tomatoes before simmering.
Simply double the cacao powder of you don’t have dark chocolate.
Chalmar’s beef or lamb mince options vary in fat content. Their 90/10 mince refers to 90% meat and 10% fat visual lean (ideal for Chilli con carne). For a leaner option, opt for 95/5 Mince with 5% fat. Keep the 80/20 mince in the freezer for hamburger day!
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