...inspired by the many cultures and cuisines around the world

Friday 10 February 2017

BRIE'S CHILLI WITH CHOCOLATE & CHORIZO

This is my daughters recipe - it is the best chilli I have ever had (maybe it's the chocolate in it that makes it so fab!) And even better the next day. Don't be put off by the long list of ingredients - it is definitely worth making. Freeze any leftovers (if any!)

500g beef mince
300g pork cut into 1 - 2 cm pieces
100g chorizo cut into 1 cm slices
ILIADA Extra Virgin olive oil
1 x red onion finely chopped
2 cloves garlic crushed
30g dark chocolate (70%)
1 x 400g can diced tomatoes
250ml beef stock or water
2 tspn oregano
1 tspn chilli flakes
1 tspn cumin
1 tspn coriander
dash cayenne
salt and pepper
2 tblspn Messino red wine vinegar
1 x 400g can red kidney beans

Place drained kidney beans in a small pot and cover with cold water. Put to one side.

Heat a good splash of olive oil to medium high in a large heavy based pan and brown mince. Once cooked, tip the mince out into a large bowl and set aside. Heat some more olive oil in the same pan and brown the pork, and once cooked, add to the mince. Add the chorizo to the warm pan and fry until browned. Add to the other meat.

Heat 1 - 2 tblspns more olive oil in the same pan and fry the onion and garlic until soft. Return all the meat to the pan along with all the juices plus the chocolate, diced tomatoes, stock or water, oregano, chilli flakes, cumin, coriander, cayenne, S & P and vinegar.
Stir well, bring to the boil, reduce heat and simmer on low for 1 - 1 1/2 hours stirring occasionally and adding more water if necessary.

While the chilli is cooking, place the pot of beans on medium high heat and simmer for 20 minutes. 15 minutes before the chilli is ready, drain the beans and mash them slightly with a wooden spoon then add to chilli, stirring well.

Serve with tortillas, fresh coriander, thinly sliced red onion, cucumber, avocado, tomato and feta. Or equally good with corn chips, grated cheese and guacamole!

Delicious...

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