Yes – I put dark chocolate in my chilli and personally I think it adds a real richness to the dish.  Sometimes I use dark chilli chocolate but this time I’ve use a sea salt one.  You don’t want it to be too chocolaty, just for your tastes buds to question what the added ingredient is!  Another tip I have is to always use best beef mince, if you’re lucky enough to have a good butcher, go and buy it there.

Ingredients

1 medium onion

1 red pepper

2 garlic cloves

1 tbsp oil

1 heaped tsp hot chilli powder

1 tsp paprika

1 tsp cumin

500g good quality lean mince

1 beef stock cube

400g tin chopped tomatoes

½ tsp marjoram

1 tsp sugar

2 tbsp tomato puree

25g sea salt dark chocolate

Tin kidney beans

Coriander, sour cream and grated cheese to serve (optional)

Method

1. Chop the onion into small pieces
2. Chop red pepper in half and then slice length wise
3. Chop the garlic into small pieces
4. Heat the oil in a large frying pan with a lid and fry the onion for around 5 minutes until soft then add the pepper and garlic
5. Add the chilli powder, paprika and cumin – stir in well and let cook for a further 3 minutes
6. Add the meat to the pan, breaking it up with a spoon.  Turn the heat up, if necessary, to ensure that the meat browns.
7. In a cup pour 300 ml  over the stock cube and add to the mince, followed by the tin of chopped tomatoes
8. Tip in the ½ tsp marjoram, sugar and tomato puree.  Season well.
9. Bring to the boil, then reduce to a simmer with the lid on for around 20 minutes – if it starts to dry out add some water.
10. Drain the kidney beans, rinse under water and add to the chilli
11. Optional – garnish with coriander, sour cream and grated cheese