I started making a version of this chilli when I was student as it was a delicious but cheap meal that could freeze well and stretch across a whole week. Since I've started working I've developed the recipe a lot more and added a few eccentric touches that have taken it to a place I'm really happy with.
The secret ingredient to this chilli is...dark chocolate. I know it sounds crazy, chocolate and mince meat do not seem like flavour friends but the subtle sweetness of a few cubes of chocolate really elevates this meal and will make you reassess your use of sweet elements in savoury dishes.
Time: 1h 30
1kg Beef Mince
3 Tbsp Oil
5 Rashers of Bacon (diced)
2 Red Peppers
1 Yellow Pepper
4 Garlic Cloves
1 Birds Eye chilli
1 Tsp Chilli Powder
2 Tsp Cumin
2 Tsp Paprika
2 Tins chopped & diced tomatoes
100g Tomato Paste
200ml Red Wine
3 Cups Beef Stock
1 Tin Red Kidney Beans
1 Tin Black Beans
1 Tin Sweetcorn
3 Cubes Dark Chocolate
Salt to taste
Put a pot on high heat and brown the mince meat in batches, do not overcrowd the pot as it will steam rather than sear. Once all the mince is seared lower the heat to low and add the diced bacon to allow the fat to render out before also removing from the pan and setting aside for later.
While the meat is browning, dice the onion and peppers; deseed and slice the chilli as well. Turn the heat on the pot to medium and add the onions and garlic and cook until fragrant then add the peppers, chilli and spices and allow to cook for 5-8 minutes until softening.
Add tomato paste to the softening vegetables and cook for 1-2 minutes before deglazing the pan with the wine. Allow to simmer for 3-5 minutes.
Add the tinned tomato and return the meat to the pot and mix well. Add 2 cups of stock and allow to simmer on medium-low for 30 minutes, staring every 10 minutes or so to prevent it from catching.
Add the beans and corn and another cup of stock and season well with salt to your taste, let it simmer for 10 minutes on medium-low.
Add the dark chocolate and mix well so that the cubes melt and the flavour is distributed throughout.
Serve with sour cream, grated cheddar cheese, pico de Gallo and guacamole.