Post by esther on Jan 19, 2011 21:08:32 GMT
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Only a small amount of chocolate is needed to enrich the sauce. You don't want this tasting of chocolate! This recipe I think puts a little too much in. Just one square of 70% cocoa dark chocolate goes a long way, trust me. Really makes the difference so try it!
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It's the classic Mexican hot stuff: chilli con carne - meat and beans fired up with chilli. However, this version uses an ingredient that's not normally associated with savoury dishes: Chocolate! Try to buy chocolate with 70% cocoa.
Serves 4
Ingredients
1 large onion, finely chopped
5 or 6 cloves garlic, crushed
1 Tbsp olive oil
500g lean beef mince
1 tsp ground cinnamon
2 fresh chillies, seeds removed, finely chopped
(or 2 tsp chilli sauce or prepared minced chilli)
425g can chopped tomatoes
150ml chicken or veal stock
4 to 6 squares dark chocolate
2 Tbsp chopped parsley
2 Tbsp chopped basil (optional)
440g can Australian red kidney beans
Salt and white pepper
In a large, heavy pan over medium heat, soften the chopped onion in olive oil.
When it has become transparent (after 3 or 4 minutes), increase heat, stir in garlic and minced beef and keep stirring while it cooks for 3 or 4 minutes.
When beef loses its red colour and becomes pink, add cinnamon, chilli, chopped
tomatoes, and their juice, the stock, and the chocolate.
Cook uncovered over medium heat, stirring from time to time, until the meat sauce has a thick consistency. (It's almost impossible to overcook.)
Five minutes before serving, add the parsley, basil (optional) and the kidney beans (no need to drain them). Continue simmering over low heat to allow the beans to warm through.
Serving suggestion:
To complement the fieriness of the chilli, and the tomato flavour, I like to serve a salad of lettuce or English spinach, avocado, peeled and seeded cucumber, dressed with olive oil and lemon juice mixed with a little Dijon mustard.
