This twist on a home-cooked classic uses chocolate to add a subtle sweetness and chorizo to intensify the meatiness – from Megan Davies’ new cookbook, Home Bird
IMAGE: CLARE WINFIELD © RYLAND PETERS & SMALL
Chilli & Chocolate Con Carne
- 2 red bell peppers deseeded and finely chopped
- 2 red onions finely chopped
- 1 carrot finely chopped
- 140 g (5 oz.) chorizo
- 5 garlic cloves grated
- 1 tablespoon smoked paprika
- 1 tablespoon cumin seeds
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 2 tablespoons tomato purée/paste
- 1 kg (35 oz.) minced/ground beef
- 300 ml (1 1⁄4) cups beef stock
- 2 x 400 g (14-oz.) cans chopped tomatoes
- 1 can red kidney beans
- 30 g (1 oz.) dark chocolate at least 70%
- 3 spring onions/scallions to serve
- 200 ml (scant 1 cup) soured/sour cream to serve
- 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.
Taken from Home Bird: Simple Low-Waste Recipes for Family & Friends by Megan Davies, published by Ryland Peters & Small (£16.99)
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