Oct 08

National Chocolate Week 8-14 Oct

Reading Time: 2 minutes

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


  1. Heat the oil in a largish saucepan over a medium setting.
  2. Add the onion, red pepper, garlic and chilli.
  3. Fry for a few minutes, stirring, until all are beginning to colour.
  4. Using a slotted spoon transfer these ingredients to a plate.
  5. Add the steak mince to the pan and fry briskly until it is evenly browned.
  6. Drain off any excess fat that it may produce.
  7. Stir in the chilli powder, cumin and paprika and fry until these are absorbed into the beef.
  8. Return the onions and peppers, together with all the remaining ingredients including the chocolate and 125 ml water.
  9. Season with a little salt. C
  10. over with the lid and simmer for 30 – 40 minutes, stirring occasionally.
  11. Serve with plain boiled rice, tortillas and salad


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