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.
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