Chili Con Carne

I started writing this draft almost three weeks ago, so I suppose my excuse for that would be procrastination. Really I’ve just been in work a lot and have had very few days off. What a lame excuse – sorry. And the poor quality photos are a result of my eagerness to eat the chili straight away.

This chili really is delicious. I can imagine it would be put to an even better use for chili fries, on burgers, hot dogs etc. It’s still great with tortilla chips. Or just a spoon.


500g minced beef
1 onion
2 cloves garlic
450ml beef stock
400g tin chopped tomatoes
142g tin tomato puree
2 squares dark chocolate (70%)
1 tsp worcestershire sauce
250g tin kidney beans, drained
2 tsp sugar
1 tsp cayenne pepper
2 tsp paprika
2 tsp cumin
2 tsp chili powder
1 tsp nutmeg
dash cinnamon

Cook the mince in a large pan with some olive oil. Add in the onions and garlic and cook until soft.

Basically just add everything else to the pot: beef stock, chopped tomatoes, tomato puree, chocolate, worcestershire sauce, kidney beans, sugar and spices. Mix.

Bear in mind you can adjust the spices to your liking. This amount gives it a fair kick. The first chili experiment involved was too much cumin – if that happens, add more nutmeg (it works wonders). It also involved some apple flavoured sour sugar… Improvisation! Or laziness. Why take the normal sugar out when there was a perfectly good, empty packet of fizzy apple cables on the counter? So really throw whatever you want in and it should still taste amazing.

I’m also now convinced that the sugar may have been the secret ingredient… In reality it probably didn’t make much of a difference to the taste, but one can hope.

Cover the chili and let it simmer for around 10-15 minutes. Or however long, once it has thickened and is heated through.

Serve with sour cream and grated cheese. Eat with tortilla chips, rice or anything you wish.