Carol Wilson's Chilli Con Carne Recipe
A deep, rich and satisfying dish.
Heat the oil in a large heavy based pan.
Add the chopped onions and cook over a medium heat for 5 minutes or so until soft.
Increase the heat, add the minced beef and cook, stirring, for a few minutes until evenly browned.
Reduce the heat and add the oregano and cinnamon.
Cut open the chilli and scrape out the seeds under running water, then chop finely.
Add to the pan with the molasses sugar, tomatoes and kidney beans.
Stir in the chocolate and season well with salt.
Cover and simmer gently for 1 hour, stirring from time to time to prevent sticking and adding a little water if necessary.
Serve garnished with coriander or parsley, if liked, and accompanied by boiling rice or crusty bread and a green salad.
Serves: 4 people
- Ease of preparation: Easy
- Preparation time: 15 minutes
- Cooking time: 1 hour 10 minutes
- Total time: 1 hour 25 minutes
- 2 tbsp Oil
- 2 Onions - chopped
- 450g Lean Minced Beef
- 1 tsp Dried Oregano
- 1 tsp Ground Cinnamon
- 1 small Green Chilli (for a mild chilli if you prefer hotter increase to 2 or 3)
- 1 tbsp Molasses Sugar
- 400g can Tomatoes
- 400g can Red Kidney Beans
- 55g Dark Chocolate - in pieces
- Corriander or Flat Leaf Parsley sprigs to garnish (optional)
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What people are saying
Chocolate and tomato - always a winning combination!
I have added cocoa powder to my Bolognese-type sauces for some time - it brings richness to the sauce and depth to the tomato flavour. I'll definitely try using chocolate pieces having seen this recipe!
Busy Mum, Cheshire said on 07/08/2013