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Choc Chip Chilli

Ingredients

1 brown onion

2 cloves garlic

1 red chilli

1 tbsp olive oil

1 green pepper

1 tsp hot chilli powder

1 tsp cinnamon powder

1 tsp ground cumin

500 g beef mince

1 tbsp tomato purée

400 g chopped tomatoes

250 ml porter ale

250 ml beef stock

400 g kidney beans

40 g dark chocolate

4 portions cooked rice

50 g sour cream

Method

Peel and dice the onion and garlic then chop up the chilli, keeping the seeds in. Put a large saucepan over a medium-high heat and add the oil. Tip the prepared veg into the pan and fry until the onion begins to soften. De-seed and dice the green pepper and add it to the pan. Season with salt and pepper.
Add the dry spices, mix then stir in the minced beef. Fry for 10 minutes to brown the beef then stir in the tomato purée and add the chopped tomatoes. Cook for another 5 minutes then pour in the ale and stock. Season again.
Turn the heat down and simmer very gently for an hour before adding the kidney beans. Simmer for another hour.
Just before serving scatter in a handful of dark chocolate to melt and finish by seasoning to taste with salt and pepper. Serve with plenty of steaming rice and a generous dollop of sour cream.

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