Choc Chip Chilli

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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!

serves 4

• 1 large onion
• 2 cloves of garlic
• 1 red chilli
• olive oil
• 1 green pepper
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• beef mince (500g)
• large glass of porter ale
• tin of chopped tomatoes (400g)
• 1 cup of water
• squeeze of tomato purée
• tin of kidney beans (400g)
• handful of dark chocolate chips
• 1 ½ mugs of american long grain rice
• good dollop of sour cream
  
  

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