Chunky chilli with chocolate
- 1tbsp oil
- 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
- Calories 301(kcal)
- Fat 11.0g
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.