Chili con Cacao, sounds good right? Who couldn’t resist this traditional Spanish dish, infused with my very own raw chocolate. Simmered over a low heat for the day and served up with basmati rice, this dish was perfect for the Irish Foodies Chocolate Cookalong. It was my first time experimenting with savoury and bitter sweet and I really enjoyed the flavours and so did my guinea pigs. A little more chili for an extra kick is more than welcome. I was a little apprehensive about using chili and only used 2 red chilis in this but I think that 4 would have given it the desired POW! factor.
Here are the ingredients and feel free to mix it up a little bit. Make a dish your own by adding in your favourite flavours.
500g Minced Beef
2 large onions
3 cloves garlic
2 cans of tomatoes (diced)
4 tspns cumin
1 tspn oregano
2 bay leaves
2-4 red chilis
2 tspns salt
1/2 tspn pepper
2 cans of kidney beans (drained and rinsed)
80g Raw Chocolate
1/2 glass of wine
1 cup of rice
Heat a saucepan with olive oil.
Dice the onions and garlic and add to the pan. Sweat for about 15 minutes.
Add the meat and brown.
Add in the cumin, bay leaves, oregano, salt and pepper.
Cook for 10 more minutes to release the flavours.
Pour in the two tins of tomatoes.
Simmer for 30 minutes.
Tipple in the red wine.
Break in the chocolate and allow to melt.
After draining the kidney beans, throw them in to the pan with the chili.
Leave the chili on the lowest heat and simmer for about 2 hours.
Boil up the cup of rice with 2 cups of water and serve with the chili.
Sprinkle with some cheddar and devour.
I left my chili cooking for 4 hours in total and I feel it needed every second. It had the chance to release and absorb all of the flavours, the meat was tender and the flavours had combined to form a rich and exotic taste.
It was followed by these mini chocolate and rummy cakes. The guinea pigs had a great feast! I’d be lost without them 🙂