- 500g lean minced beef
- 400g can chopped tomatoes
- 410g can red kidney beans
- 1 large onion
- 1 red pepper diced
- 2 garlic cloves, peeled & crushed
- 1 heaped tsp hot chilli powder ( or to taste)
- 1 tbsp. oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 300 ml beef stock
- 2 tbsp. tomato purée
- ½ tsp dried marjoram
- Dash of Worcester sauce
- 50g Dark chocolate broken in squares
- Ground black pepper
- sea salt
Chop 1 large onion into small dice, about 5mm square.
Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop.
Peel and finely chop 2 garlic cloves.
Put your pan on the stove on a medium heat. Add the oil and leave it until hot
Add the onions until the onions are soft, and slightly translucent. Put in the garlic, red pepper, hot chilli powder paprika and ground cumin stir, add a Dash of Worcester sauce then leave it to cook for 5 minutes, stirring occasionally.
Add the minced beef and brown it breaking it up with your spoon or spatula. Keep stirring until all the mince is in uniform, mince-sized lumps. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just boil.
Pour the beef stock into the pan with the mince mixture. Add the chopped tomatoes. Add in the dried marjoram, and season with salt and pepper.
Add in the tomato purée and stir the sauce well. Simmer it gently. Bring it to the boil, stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water.
After simmering gently, the mixture should look thick, moist and juicy. Drain and rinse the red kidney beans in a sieve and stir them into the chilli. Bring to the boil again, and gently simmer for another 10 minutes, adding a little more water if it looks too dry.
Taste the chilli and adjust the seasoning season.
Add in 50g of dark chocolate stir and replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Serve with salted crackers, grated cheddar, flour tortillas, soured cream and plain boiled long grain rice