This Chocolate chilli Con Carne is a surefire winner. I promise. I caught Son sneaking seconds (or was it thirds?) in his mouth when I went into the kitchen to clear up after supper. And much as I wasn’t sure about adding chocolate to mince, boy oh boy it works brilliantly. The sauce was so smooth, creamy and had that je ne sais quoi (well, I do – it was the chocolate!).
Chocolate chilli con carne
Ingredients serves 4
Tbspn olive or rapeseed oil
2 medium red onions, thinly sliced
250g pack extra lean minced beef
2 tbspn Cajun seasoning mix
400g can mixed bean salad, drained
400g can chopped tomato
Low sodium beef stock cube
6 squares of 85% dark chocolate
Small pack fresh coriander
Microwaveable wholegrain rice – I used 3 packs
Greek yoghurt or creme fraiche
How to prepare
Heat the oil in a frying pan and cook the onion on a medium heat until softened.
Add the beef with some black pepper and a little salt and cook until browned. Add the Cajun seasoning, stir and cook for a further minute.
Tip in the beans and tomatoes, crumble over the stock cube and add a can of water and simmer for 20 – 30 mins. Add the chocolate, stir until melted and add in most of the coriander.
Microwave the rice.
Serve the chocolate chilli in bowls on top of the rice and top with a hefty dollop of creme fraiche or Greek yoghurt and more of the coriander.
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