Chilli with chorizo and dark chocolate

Sounds wrong but tastes so right! The cocoa solids in the chocolate lend a rich smoky edge to the sauce and, contrary to what most people think, it won’t make the chilli sweet. Good quality dark chocolate contains very little sugar, hence the reason it is so bitter. So, the darker the better, and for gods sake don’t use milk chocolate or it will taste awful.

Ingredients

• 500gms lean beef mince
• 1 packet chilli con carne seasoning mix (I used Schwartz)
• 1 can kidney beans in water, drained and rinsed
• ½ a chorizo sausage skinned and roughly chopped
• 1 family-sized jar (or two regular-sized ones) Lloyd Grossman tomato and basil pasta sauce
• Cold water
• 2 squares dark chocolate- must be 70% cocoa solids or higher
• Rice and grated cheddar cheese to serve

Method

1. Brown the mince in a deep casserole or saucepan, then add the chorizo, seasoning and tomato sauce.
2. Half fill the empty sauce jar with cold water and pour this in too.
3. Add the kidney beans and grate in the dark chocolate. Stir well and bring to a gentle simmer.
4. Put the lid on and leave to simmer while the rice cooks (about 20 mins but longer won't hurt). Serve with a big handful of grated cheese on top. 

Note: the quantities don't need to be too exact in this recipe and if there's anything else that you would like to add go ahead. For those who like it hot, try adding 1/2 tsp crushed chilli flakes