Rather than using minced beef, try finely cubed beef to give more texture to your chilli - and let everyone guess what the "secret" ingredient is - chocolate!
250g lean braising steak, cut into cubes
1 large onion, peeled and sliced
1 clove garlic, peeled and chopped
½-1 tsp each ground cinnamon, cumin, dried oregano
½ -1 tsp dried chilli flakes1 medium red pepper, deseeded and cut into chunks
400g can chopped tomatoes
2 tbsp tomato puree/ketchup
Dash Worcestershire sauce
Salt and freshly ground black pepper
100g mushrooms, sliced
400g can red kidney beans, drained and rinsed
50g plain chocolate
Chopped flat parsley, to garnish
Potato wedges, to serve
The chilli may be frozen for up to 3 months. Once it's cooked, cool it quickly and pack in a suitable container. Allow it to defrost overnight in the fridge and then reheat it thoroughly
Heat the oil in a frying pan and brown the meat in one layer for 4-5 minutes. Use adraining spoon to transfer the meat to a large saucepan.
Add onion and garlic to the meat juices in the frying pan and cook 5 minutes. Stir in the chunks of pepper and the spices and oregano and cook for a couple ofminutes. Add to saucepan with the tomatoes and ketchup or puree.
Season, bring to the boil, cover and reduce the heat to a gentle simmer. Cook for 1 ½hours stirring occasionally. If you are not serving the chilli at this time,take it off the heat and cool it.
Add the mushrooms, red kidney beans and chocolate and simmer another 30-40 minutesuntil the meat is tender and piping hot.
Garnish with parsley and serve with potato wedges, if you like.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.