The big debate in our kitchen is whether to spell it with one or two Ls. Whether you think it is chili or chilli, we are sure you will agree that this dish tastes fantastic. We discovered the Mexican trick of adding a little grated chocolate to thicken and flavour the chilli.
You can do a veggie version, replacing the meat with lentils and zuchinni, but strictly speaking that is not ‘con carne’ which means ‘with meat’.
Ingredients for the Chilli Recipe
300g lean minced beef
tablespoon of olive oil
2 deseeded fresh chillis
2 cloves of garlic
half cup of oil free sun dried tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
half teaspoon chilli powder
half a stick of cinnamon
2 tins tomatoes
4 cubes of dark chocolate with a high cocoa content (70% or more)
Salt and pepper to taste
Instructions for the Chili Recipe
Finely chop the onion and sweat gently in a large non stick pan until soft. Add the chopped garlic, chopped fresh red chilli and beef and cook on a high heat for a further 5 minutes to brown the meat.
Next add the sun dried tomatoes followed by the dry spices. Now add the tins of tomato. You may also want to add some water to ensure the mix doesn’t dry out. Cover the pan with a lid and cook on a low simmer for 20 to 30 minutes.
Once you have removed from the heat grate the chocolate in to the chili and stir to mix thoroughly.
Serve with wholegrain rice, a dollop of low fat guacamole and a sprinkle of finely chopped spring onion and fresh coriander leaves as a garnish.