Chunky chilli with chocolate recipe

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15 min


2 hr 15 min

Nutrition per portion

Calories 301 kCal 15%
Fat 11g 16%

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!


  • 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


  • 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.

Top tip for making Chunky chilli with chocolate

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

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