This recipe takes a little inspiration from a Hairy Bikers chilli bitter chocolate recipe, plus a touch of genius from my friend Alex. The inspiration being the dark chocolate and the genius being chorizo!
I have never put either in a chilli before, and immediately after tasting it, I couldn’t believe it’s taken 29 years to try it. Previous chilli-con-carnes no longer measure up. It’s all about this recipe and I urge you try it for yourself… The sooner the better!
The moment the dark chocolate is added to the pan towards the very end of cooking, the entire dish changes. The smokey smell is incredible and the rich, bitter taste, is perfectly balanced with the spice of fresh chillies, chipotle paste and chilli flakes.
But enough about how much I love this dish. Let’s get into the recipe and have you bookmark for next weekend. It’s a great ‘Sunday at home’ dish, as it takes a couple of hours to cook down, but don’t let this put you off. The longer it cooks, the better it tastes, and it’s worth the wait!
Ingredients: (serves 12)
- 1 kg beef mince
- 4 small wet chorizo sausages, chopped into small chunks
- 2 white onion, peeled and finely chopped
- 2 red onion, peeled and finely chopped
- 4 garlic cloves, peeled and diced
- 3 sticks celery, trimmed and chopped
- 4 peppers, chopped
- 2 green chillies, diced
- 1 heaped tsp, ground cumin
- 1 heaped tsp, ground coriander
- 3 tsp chipotle paste
- 1 tbsp dried chilli flakes
- ½ tbsp chilli powder
- 2 tsp dried oregano
- 3 tbsp light brown sugar
- 2x 400g cans chopped tomatoes
- 500ml beef stock
- 2x 400g can kidney beans, drained and rinsed
- 1x 400g can black-eyed beans, drained and rinsed
- 1x 400g can black beans, drained and rinsed
- 75g plain chocolate (minimum 70% cocoa), roughly chopped
- Salt and black pepper
- Rapeseed oil
- 1 bunch fresh coriander, chopped
- Begin by lightly frying the chorizo for 5 mins on a medium heat, in a large pan. (This will be your pan for the entire dish). There’s no need to add oil to the pan, as the chorizo will produce a lot of oil as it cooks.
- Remove the chorizo from the pan with a slotted spoon, to drain any excess oil. Add the beef mince and brown, and again, remove with a slotted spoon.
- Add a drop of oil and the 2 diced white onions and 2 diced red onions to the pan. Brown lightly before adding the garlic, celery, peppers and green chillies. Stir regularly and cook for a further 3-4 minutes.
- Stir in the cumin, coriander, chipotle paste, chilli flakes, chilli powder and oregano until well combined. Cook for a further 2 minutes.
- Return the minced beef and chorizo to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans, black-eyed beans and black beans.
- Bring the mixture to the boil, then reduce the heat to low, until the mixture is simmering. Cover and continue to simmer over a low heat for 2 hours. Stir the chilli and check it’s not sticking at regular intervals.
- Season the chilli salt and freshly ground black ,pepper. Stir in the chocolate until melted, then stir in the chopped coriander (reserving some for serving).
- Serve the chilli with a bowl of steamed rice and top each serving with a spoon of soured cream. Garnish with extra coriander.