Chocolate Chilli

This chilli is a slow cooker but its the tastiest

Serves : 2 – 3
Prep Time: 30 minutes
Cooking Time : 3 hours

Olive oil
1 pack of stewing steak, diced
1 cooking chorizo, sliced
1 onion chopped
2 garlic cloves, finely sliced
1 tsp ground allspice
1 tsp ground cumin
1 tsp cayenne chilli pepper
1 bay leaf
2 tsp harrisa chilli paste
1.5 tbsp balsamic vinegar
1 tbsp sugar
1 tbsp ketchup
1 can chopped tomatoes
Medium glass or red wine
30g dark chocolate, grated
Handful of kidney beans
salt and pepper

Preheat oven to 140C.
Heat oil in large frying pan and brown the  meat. Set aside.
Brown the chorizo. Set aside.
Add a little extra oil to the chorizo oil and add the onions and garlic and cook gently until softened.
Add spices, bayleaf, harissa paste, balsamic vinegar, sugar, ketchup, tinned tomatoes and season.
Put the meat and chorizo back in the pan.
Add red wine, grated chocolate and bring to boil.
Transfer to casserole dish and cover.
Cook in the oven for 2 hours.
Add the kidney beans then return to the oven and cook for a further 45 – 60 minutes.



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