Photography by Rob Kinghorn
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
First published in Wish April 2006
SERVE with traditional garnishes like grated Monterey Jack cheese, chopped cilantro, scallion or sour cream.
Spanish | Stewing | Beef | Main Dish | All categories...
food
Chocolate Chili
Chocolate intensifies the flavours and adds richness to this chili.
Ingredients (Serves 12)
| 2 | tbsp olive oil |
| 2 | lb lean ground beef |
| 2 | lb ground pork |
| 2 | cups chopped white onion |
| 3 | cloves garlic, minced |
| 2 | tbsp each dried oregano, chili powder, ground cumin |
| 2 | 19-oz cans red kidney beans |
| 2 | 28-oz cans whole plum tomatoes |
| 2 | oz bittersweet chocolate, grated |
Instructions
- Pour olive oil into large dutch oven over medium-high heat.
- Season beef generously with salt and pepper.
- Working in batches, brown beef and pork, adding more oil if necessary. Transfer to a plate. Repeat process with pork.
- Add onion, garlic and spices to pot and cook until onion is translucent.
- Return beef and pork to pot. Add beans and tomatoes. Reduce heat to medium-low and cover pot.
- Simmer, stirring occasionally, until sauce has thickened.
- Just before serving, mix in chocolate. Serve with a handful of restaurant-style corn tostadas or corn chips.
Nutritional information
Nutrients per serving: 319 calories, 22 g fat, 20 g protein, 12.5 g carbs, 4 g fibre. High source of fibre. Excellent source of vitamin B12.
Comment on "Chocolate Chili"
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Elizabeth Allen writes:
I have always put chocolate in my chili, I saw a cooking show about 20 years ago and the chef explained how chocolate and chili originate from the same culture and region and how one complments the other. I also put a couple of tbsps of vinegar in. I make pretty good chili and I always attribute the sucsess of it to those two ingredients.
—posted March 9, 2007 at 8:08 a.m.
PJ writes:
The photo does not correspond to this recipe.
—posted December 27, 2007 at 8:08 p.m.
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