Wednesday, May 7, 2008

Chili Con Carne Con Chocolate

2 large onions, cut into thick rings
1 tbs olive oil
500g lean beef mince
2 tsp ground cinnamon
1 tsp cumin
1 fresh chili, seeds removed, finely chopped
1 x 425g red kidney beans
1 x 425g canned tomato
1 tb tomato paste
4 squares chocolate
2 tbs chopped parsley
2 tbs chopped basil
black pepper

In a large heavy pan over low heat, soften the onion rings in olive oil. When it has become transparent (after 3 or 4 minutes), increase heat, stir in minced beef and keep stirring while it cooks for three or four minutes. When meat loses its red colour, add cinnamon, cumin, chilis, chipped tomatoes and their juice, tomato paste and the chocolate.
Cook uncovered over medium heat, stirring form time to time, until the meat sauce has a thick consistency.

From Ian Parmenter's Consuming Passions Season 3 Cookbook

comments: would have like it with more of a bite....thinking of adding garlic and more chili the next time. As with stews and tomato based dishes, this dish improves with keeping. The addition of chocolate imparts a deeper flavour?? But no one could tell though it had chocolate though... :)


Suzer said...

Ooh yum, chili with chocolate. So, you're back? How was it? Pictures?

Suzer said...

You've been tageed---see my blog.