Megan Davies’ Chilli and Chocolate Con Carne

Heat a drizzle of vegetable oil in a large casserole or saucepan and, once hot, add the chopped (bell) pepper, frying vigorously, achieving a rich colour and moderate char, for about 3–4 minutes.

Scoop out the charred red (bell) peppers from the pan, transfer to a bowl and reduce the heat to medium. Add the onions and carrot to the pan (with another drizzle of oil if you need). Sweat for 10 minutes, until softening and beginning to colour.

Meanwhile, halve the chorizo piece lengthways, then finely chop. Next, add the chorizo to the cooking onions and carrot. Fry for 3 minutes, stirring very often, and then return the charred (bell) peppers back to
the pan, along with the garlic, paprika, cumin seeds, cayenne pepper and oregano. Mix all the ingredients until fragrant, 30 seconds, then add the tomato purée and let cook out for 2 minutes.

Add the beef to the pan, break up using a wooden spoon and fry for 5 minutes until well-browned.

Finally, add the beef stock and canned tomatoes and bring to the boil. Once boiling, reduce the heat to a gentle bubble and simmer for 2 hours, stirring often. If the chilli reduces too quickly, add a splash of water to prevent it drying out.

Whilst the chilli cooks, drain and rinse the kidney beans, break up the chocolate, finely slice the spring onion and season the soured/sour cream.

When the chilli has been on the hob for 90 minutes, add the kidney beans and chocolate and stir well to combine, then simmer for the remaining 30 minutes. Taste to check for seasoning and simmer gently on a low heat for a final 5 minutes.

Serve with the spring onions/scallions on top and soured/sour cream on the side.