Dark chocolate adds an extra dimension of flavour to a classic spicy chilli!
Ingredients
Chilli
1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, crushed
750g lean beef mince
1 tablespoon hot chilli powder
2 teaspoons smoked paprika
2 teaspoon ground cumin
2 tablespoons chipotle paste
Pinch of ground cinnamon
2 tins (400g) chopped tomatoes
1 tin (400g) kidney beans, drained and rinsed
1 jar (226g) Old El Paso™ Thick ‘N’ Chunky Salsa
40g dark chocolate, chopped
To Serve
Boiled rice
Fresh chopped coriander
Soured cream
Instructions
Heat the oil in a large non-stick frying pan over a medium heat and fry the onions for 5 minutes until softened. Transfer to the slow cooker pot.
Add the garlic and beef to the frying pan and cook, stirring to break up any lumps, for 2-3 minutes until no longer pink. Stir in the spices and chipotle paste and cook for 1 minute. Transfer to the slow cooker pot and stir in the tomatoes, beans and salsa.
Put the lid on the slow cooker and cook on low setting for 5 hours. Stir in the chocolate and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes.
Serve in shallow bowls with boiled long grain rice, topped with soured cream and fresh chopped coriander.
Expert Tips
Make sure to choose a dark chocolate that has at least 70% cocoa solids as this will complement the spicy flavour of the chilli but not sweeten it too much.
Garnish with shredded red chilli for extra colour and heat, if liked.
