Chocolate Chilli? Yum!

Cooking, believe it or not, is a big passion of mine.
I’m surprised I don’t blog about it more often actually, maybe I should change that.
The fact of the matter is: I love it.

About a week ago I made this dark chocolate chilli con carne and tonight, I’m doing it again.
This time round, I’m going to share the recipe 🙂

So, you will need:

Main Ingredients

  • 900g of good quality braising beef
  • 1 large white onion
  • 2 cloves of garlic
  • 2 red chillies
  • Olive oil (for frying)


  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 pinch of dried oregano

Cupboardy Stuff

  • 2 x 400g tins of chopped tomatoes
  • 2 tbsp tomato purée
  • 20g dark chocolate
  • Salt & black pepper
  • 2 x 400g red kidney beans
  • Beef/Vegetable Stock

So first get yourself large oven proof pan of some kind; I used a massive metal saucepan. It needs to be biggish with a tight-fitting lid. Got that? Good.
Next, preheat the oven to 150C/130C with a fan/300F/Gas 2.

Cut the beef into 1cm-2cm chunks. Peel and chop your onion and garlic; deseed and chop the chillies.
In the pan, brown off your beef on the hob in a little olive oil in batches of for 2-3minutes and put it to one side. Add a little more oil to the pan and then gently cook the onion, garlic and chillies for a few minutes, then stir in your chilli powder and cook for a couple of minutes more.

Remember your beef? You should do, you only put it down five minutes ago. Put that back in the pan and coat with the rest of your seasonings. Stir in both tins of chopped tomatoes and your two tablespoons of tomato purée and then heat through. At this point, we come to the part you’ve been waiting for:

Now stir in your chocolate :)

Season to taste; salt, pepper etc, put the lid on your pan and place in the oven for 1 hour. Yep. ONE HOUR.
Hungry yet? I know I am. Right, while that’s cooking nicely, rinse and drain your kidney beans. You need to stir these into your pan after the hour is up (adding stock if you think the consistency is too dry).
Whack it all back into the over for a further hour, yes – another hour – or until the beef is tender.

Once finished, serve on a bed of rice and enjoy!