In a time when comfort food is so important, I am delighted to be sharing with you the tastiest chilli you’ll ever eat! I understand that this is indeed a very bold claim ten recipes in. Tell me I’m wrong, GO ON, TELL ME! I guess everyone has their chilli recipe, it’s one of those things, isn’t it? This Chocolate + Chorizo Chilli is your NEW go-to recipe.
The three things in this chilli that probably aren’t in your ordinary recipe are chorizo, curry powder and a smidge of dark chocolate, all of which add depth of flavour to this gorgeous dish.
Lets get cooking.
Dice the chorizo sausage into cubes, and cook in a saucepan over medium heat with just a smidge of oil. As soon as all that delicious oil has begun to escape the sausage and your kitchen is filled with that smokey paprika aroma you can go in with one medium-sized, diced onion. Cook them up for about 5 minutes or until the onion has softened.
I have several chilli recipes that I’m excited to share with you; I’m not sure why you’d ever need another one after this one. We created one with a stout base when we were experimenting with beer during the beginning of my “chef” career, and the days of Malt + Pepper, it was a fan favourite with a delicious beer-based cheese sauce. I digress.
Next up, add two finely chopped garlic cloves and stir for a couple of minutes, before adding your spices, and cooking for another 90 seconds or so. Next in is the beef mince; perhaps controversially I prefer a higher fat content for chilli, I usually go for 20% fat, it just adds some extra bite to it. Break up the mince in the pan with the back of a wooden spoon or spatula and cook until there are no pink bits.
Once the meat is cooked add:
- 350ml beef stock,
- a tin of chopped tomatoes,
- 15g of grated dark chocolate,
- Two tablespoons of tomato puree,
- One tablespoon of caster sugar,
- 1/2 tablespoon of dried oregano
- season generously with salt + pepper stir her all up and allow to simmer on high for about 25 minutes.
We serve our chilli with rice, grated cheddar and a massive dollop of sour cream.
Top Rice Tip.
My tip for cooking rice? One Diane Abbot cup of rice to two Diane Abbot cups of water (with a pinch of salt). You’re welcome.
When your 25 minutes are up, add the drained kidney beans to the nicely reduced chilli and cook for a further 10 minutes.
Serve this WONDERFUL Chorizo + Chocolate Chilli with rice, cheese, sour cream and a political message.
** I know what you’re thinking, and yes, I wish Joao had ironed his vest too.
Chocolate + Chorizo Chilli
- 100 g chorizo
- 1 medium onion
- 2 cloves of cloves
- 1 tsp mild curry powder
- 1 tbsp cumin
- 1 tbsp hot chilli powder
- 500 g beef mince
- 350 ml beef stock
- 400 g chopped tomatoes
- 15 g dark chocolate grated
- 2 tbsp tomato puree
- ½ tbsp oregano
- 1 tbsp caster sugar
- salt + pepper
- 400 g kidney beans
- Set pan with one teaspoon of oil over medium heat.
- Dice Chorizo into cubes and add to the pan, cook for 5 minutes, stirring occasionally.
- Dice the onion and add to the pan with the chorizo and cook for a further 5 minutes. Stir in finely chopped garlic, and cook for 2 minutes, before adding curry, cumin and chilli powder and cooking for 90 seconds.
- Add mince to the pan, and break up with the back of a spoon. Cook until the beef is in even size pieces, and there is no pink left.
- Add the rest of the ingredients (except kidney beans), and bring to a rapid simmer. Simmer for 25 minutes stirring occasionally. Make sure you scrape any crispy bits off the bottom of the pan as you go.
- Add drained kidney beans, turn down the heat slightly, and cook for a further 10 minutes
- Serve with rice, a dollop of sour cream and grated cheddar.