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Source

Adapted from Nigella's Choc Chip Chilli from Nigella Christmas


Servings/Yield

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Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Chocolate & Chorizo Chilli Con Carne

Ingredients

  • 250 grams cooking chorizo, chopped into small pieces
  • 800 grams minced beef
  • 2 medium onions, peeled and chopped
  • 2 large cloves garlic, peeled and finely chopped
  • 2-3 tablespoons vegetable oil
  • 1 large cardamom pods, seeds only
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon very very hot chilli powder, :)
  • 1-2 tablespoon double concentrated tomato puree
  • 1 can red kidney beans, 400g casn, 250g drained weight
  • 800 grams tinned chopped tomatoes
  • 40 grams dark chocolate, chopped
  • water, as required (kavey used 250ml)

Method

1. Preheat oven to 300°F/150°C.
2. Finely chop the onion and garlic.
3. Heat the oil in a large, heavy oven proof pan with a lid and sauté the onion and garlic over low heat until soft (about 10 minutes).
4. Add the cardamom seeds and the cumin, coriander, cinnamon and chilli powders and stir thoroughly.
5. After a couple of minutes, add the chorizo pieces and fry until they leak their aromatic orange oil.
6. Add the minced beef in batches, to make it easier to brown the meat. Cook until all the beef is nicely browned.
7. Add the tomato puree, drained kidney beans and chopped tomatoes and stir well. Add water at this point, if there's not much liquid.
8. Bring to a boil. Once boiling, stir in the chocolate.
9. Cover and bake in the oven for 3 hours. (Check once an hour through the cooking time and add water if looking too dry).