Smokey Cocoa Chilli Con Carne
500g beef mince
2 tinned tomatoes
1 can of kidney beans
1 onion, peeled and finely diced
2 carrots, grated
1 red pepper, chopped
4 mushrooms, chopped
1 large parsnip, peeled and grated
1 celery stick, finely chopped
2 tbsp tomato puree
1 tsp oregano
Salt and pepper to taste
150ml red wine (optional)
This recipe will bring a rich authentic flavour to your Chilli Con Carne with plenty of heat. Cocoa or chocolate is used in many savory dishes and you will be surprised how this enhances the dish. We add cocoa powder to this Spice Rub to give a deep rich flavour and colour. We have made a chilli con carne here, but this dry rub can also be used on slow cooked meat, tamales, taco’s and meat for the BBQ. Perfect on beef shorts ribs too.
You can use as much or as little of our Cocoa Spice Rub as you want to get the right taste and heat level you prefer.
Everyone has their own version of a bolognese sauce so start with this. We fry off beef mince in a pan until brown, drain the fat and add the chopped veg; onion, celery, carrot, parsnip, red pepper and mushrooms. We like to add a lot of veg as this literally disappears into the sauce, bulks it out with fibre, and is a great way of getting part of your 5 a day. Fry for a few minutes then add the tinned tomatoes, tomato puree, oregano and the red wine (optional)
Simmer for as long as needed, a good hour if you have the time. The longer the better. So your bolognese sauce is nice and thick and reduced down.
You probably only need to add a tablespoon (approx. 20g) of our Smokey Cocoa Chilli Con Carne Spice Rub at first. This is very much to taste, so try it and if it needs more just add a bit more until you get the desired heat level.
Add a tin of washed and drained kidney beans and simmer for a further 20 minutes until the beans are soft. From time to time we like to have our Chilli old school, served with rice, garlic bread and some cooling yogurt. But there are lots of other options on how to have your Chilli. If you make extra the leftovers are never dull. The list is endless of what you can do with Chilli.
Love your leftovers!
Why not make a great big batch of Chilli when you have the time; it freezers really well and is so versatile for a quick, easy midweek meal. Chilli is fabulous topped on cheesy nachos, or hot dogs, (aka Sloppy Joes) or large sweet potato wedges, or even topped on jacket potatoes. Mix into cooked pasta, for a quick pasta dish or serve alongside fries.
Don’t eat red meat?
Not a problem, just swap beef mince for turkey or chicken mince or make a mixed bean chilli instead. Pack it out with lots of veggies. You could even use Quorn. Use Smokey Cocoa Dry Rub like usual to make Chili con Quorn.