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Chilli con carne is the perfect comfort food. It's warming, tasty and a little bit spicy! The best thing is it's individual, everyone's chilli is different!
Our recipe uses some of Louis Barnett's dark chocolate, and a good splash of beer to make it as rich and sumptuous as can be imagined!
If you like the look of Louis' chocolate, get 15% off* by heading to HIS WEBSITE and entering the code: SORTED001 during the online checkout process.
*UK Customers only
peel and dice the onion and garlic and chop up the chilli, keeping the seeds in.
fry them all in a large deep pan with a shot of olive oil.
de-seed the green pepper and add this to the cooking onions.
sprinkle in the spices and mix, then add the minced beef.
fry for 3–4 minutes before you slosh in the ale.
tip in the tomatoes, water and a squeeze of tomato purée.
bubble the mixture for at least an hour before adding the drained kidney beans.
simmer for a further hour, then season with salt and pepper and just before serving scatter in a handful of dark chocolate chips to melt.
serve with plenty of steaming rice and a generous dollop of sour cream for those who don’t prefer it as spicy.
store any leftovers in the fridge – it tastes even better the next day!