Chocolate is used often in savoury Mexican dishes. It adds a fabulous layer of flavour and a wonderful balance to our version of Chilli Con Carne. We often used this dish as a pie filling, cutting a hole in the top in which to place a spoon of crushed avocado, long before it became fashionable on toast, and topped with a spoon of sour cream. This dish is all the better for being made the day before and refrigerated overnight before reheating and serving.
Ingredients
2 medium brown onions chopped
2 tablespoons olive oil
2 garlic cloves crushed
2 teaspoons of ground cumin
1/2 teaspoon of ground allspice
1 teaspoon of fresh thyme leaves
1kg best beef mince
15gm salt
2 tablespoons tomato paste
1 400gm tin of tomatoes
2 tablespoons chilli paste. We use Sambal Olek
300ml beef stock
70gm dark chocolate pieces
2 425gm tins of red kidney beans
Method
Heat olive oil on low heat in a large saucepan or casserole, add onion and cook over low heat until soft and translucent but not browned. This will take about 20 to 25 minutes.
Add garlic and sauté for 2 minutes then add the spices and thyme and sauté for a further 2 minutes.
Turn up the heat and add the mince, stirring until all pink colour is cooked out.
Add the salt and stir through.
Add the tomato paste and stir until combined with the meat.
Add tomatoes, chilli paste, beef stock and chocolate and stir to combine.
Turn down the heat and gently simmer for 2 hours. Alternatively you can place the casserole in a 140C oven for two hours.
Tip the red kidney beans into a strainer and rinse under cold running water then add to the saucepan or casserole and cook until heated through.
Taste for seasoning adding salt, chocolate or chilli according to your taste. You are looking for a really nice balance of flavours.
Serve with a green salad, corn chips and sour cream.
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