On a cold evening nothing warms me through like a steaming bowl of chilli. It can be made really quickly, freezes well, tastes even better on the second warm up and fills the house with wonderful aromas. I always add chocolate to my chilli dishes….the Aztecs were on to something 🙂
1 tbsp olive oil 1 large onion – chopped 500 g lean mince
400 g can chopped tomatoes 410 g can red kidney beans – washed and drained
1 heaped tsp hot chilli powder 1 tsp paprika 1 tsp ground cumin
5 squares of dark chocolate
Heat the oil in a large oven proof pan. Add the onions and cook until soft. Add the mince and stir untill browned. Add the tomatoes, kidney beans and spices and stir thoroughly. If the mixture seems dry add half a tin of water. Before putting the chilli into the oven to finish cooking add the chocolate and stir until melted.
Serve with rice and a bowl of melted cheese laden tortilla crisps.