Tuesday, February 5, 2013

Recipe: Chocolate Chilli Con Carne

If you really want to taste the very best chilli con carne, try using really good quality Irish stewing beef which completely transforms this classic one pot wonder.

Before serving, I add a few squares of dark chocolate on top which melt into the chilli con carne leaving a deep, dark and delicious taste. There is no problem using good quality canned tomatoes in this recipe, I use Biona and add two tablespoons of sugar to each can to bring out the flavour of the canned tomatoes.

Serves 6

Shopping List

- 2 Tsp Olive Oil
- 2 Medium Onions (Diced)
- 2 Medium Carrots (Diced)
- 4 Cloves Garlic (Crushed)
- 2 Tsp Cumin Seeds (Freshly Toasted & Ground)
- 1 Tsp Dried Oregano
- 1 Tsp Paprika
- 2 Tsp Chilli Flakes
- 800g Irish Stewing Beef 
- 2 Tins Biona Chopped Organic Tinned Tomatoes (800g)
- 2 Bay Leaves
- 1 Tin Biona Red Kidney Beans (400g)
- Sea Salt and Freshly Ground Black Pepper

To Serve:

- 8 Squares of 72% Dark Chocolate (Valrhona or Lily O' Brien's Chocolate)
- Glenisk Crème Fraîche
- Fresh Coriander Leaves 
- 1 Lime



1. Heat the oil over a gentle heat in a large pan and soften the onions, carrots and garlic with some seasoning for about 8-10 mins. Stir in the freshly ground cumin, paprika, dried oregano and the chilli flakes for a further minute.

2. Brown the meat in a large frying pan over a medium heat. Once browned add in the Ballymaloe Relish ensuring all the meat is covered nicely in the relish and fry for a further minute. 

3. Add in the canned tomatoes, bay leaves and bring to the boil. Once boiled, turn down to simmer and cover for at least an hour or until the meat is nice and tender. If the sauce begins to dry out too much before the hour, don't worry just add in some beef stock. The sauce should be quite thick and have reduced down considerably in texture.

4. After an hour, remove the bay leaves, add in the red kidney beans and cook for a further 15 mins. During this time you may wish to make your rice (I recommend Tilda with a nice squeeze of lime in the water. Bring the water to a fast boil before placing the rice into the pan. A general ratio of thumb is 1 cup of rice : 2 cups of water). Taste and adjust for seasoning.

5. Plate up the chill con carne onto warm plates and top with a square or two of dark chocolate per serving. Serve with some Glenisk Crème fraîche and coriander leaves. These fresh coriander leaves add a great colourful dimension and an added delicious taste to the dish.

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Photography: Jakub Walutek
Styling by Dermie
Fancy a chat about this recipe? Email Dermie