It’s National Chocolate Week (8th-14th October). Yay! But, if you’re cutting down on sugar like me, why not use chocolate in a savoury recipe like this easy Mexican-style chilli, courtesy of Le Creuset? (incidentally I still don’t own any Le Creuset pans – hint).
Recipe: Beef Chilli with Chocolate – Serves 4-6
In Mexico traditional recipes have, for centuries, been enhanced by the addition of a little dark chocolate. The result is a dish full of flavour and texture but without the sweetness you might expect. The chocolate will thicken the juices to produce a sauce which is rich and dark.
- 2 tablespoons vegetable oil
- 1 red onion, chopped finely
- 1 red pepper, de-seeded and chopped small
- 1 garlic clove, crushed
- 1 fresh mild chilli pepper, de-seeded and chopped finely
- 500g lean steak mince
- 2 teaspoons mild chilli pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika pepper
- 2 bay leaves
- 400g can chopped tomatoes, with their juice
- 200g can red kidney beans, drained and rinsed
- 50g plain dark chocolate, broken into pieces
- Little salt
- Heat the oil in a largish saucepan over a medium setting.
- Add the onion, red pepper, garlic and chilli.
- Fry for a few minutes, stirring, until all are beginning to colour.
- Using a slotted spoon transfer these ingredients to a plate.
- Add the steak mince to the pan and fry briskly until it is evenly browned.
- Drain off any excess fat that it may produce.
- Stir in the chilli powder, cumin and paprika and fry until these are absorbed into the beef.
- Return the onions and peppers, together with all the remaining ingredients including the chocolate and 125 ml water.
- Season with a little salt. C
- over with the lid and simmer for 30 – 40 minutes, stirring occasionally.
- Serve with plain boiled rice, tortillas and salad