Chilli is something that leaves my house divided. Me and eldest boy love it but Mr T and youngest boy aren’t fans. I always end up craving chilli in the colder weather so when the craving strikes, I usually order two packs of minced beef in my food shop – one for chilli and the other is reserved for a favourite with everyone in my house – mince and tatties.
The recipe I’m sharing with you today is my favourite chilli recipe. It’s spicy but not kill your tastebuds hot with a smoky background from the smoked paprika and chipotles. I like to add two chipotle chillies but everyone’s chilli tolerance is different so you might want to use just one. The cocoa powder adds a real depth of flavour – don’t worry, you don’t taste it at all! It does make sense when you think about it though – dark chocolate and chill really compliment each other.
One thing – I don’t add kidney beans to my chilli. I know it’s traditional, but I’m not a fan. If you can’t contemplate chilli without them, please go ahead and add them in!
Smoky Chipotle Chilli
Recipe by Nickki of Something sweet, something savoury
One tablespoon oil
One large onion, finely chopped
2 cloves garlic, crushed
One red pepper, diced
454g Minced Beef
One tsp ground cumin
One tsp ground coriander
One tsp chilli powder
Two tsp smoked paprika
One or two dried chipotle chillies, rehydrated in boiling water for 15 minutes then finely chopped
400g can chopped tomatoes
4 tbsp tomato puree
4 tbsp tomato ketchup
25g cocoa power – NOT drinking chocolate! OR 25g dark chocolate (70% cocoa solids)
Few shakes of Worcestershire sauce
Half a chorizo sausage, chopped
Heat the oil in a large pan and add the chopped onion. Cook for five minutes then add the garlic, diced red pepper and spices. Cook for another five minutes, then turn up the heat and add the minced beef. When the mince has turned brown add the chopped tomatoes, tomato puree, ketchup, cocoa powder, Worcestershire sauce and the chipotle chillies. Half fill the empty can of chopped tomatoes with water and pour it into the pan. Turn the heat right down, cover and simmer for 1 1/2-2 hours, stirring occasionally. Add the chorizo chunks in the last hour of cooking.
This chilli improves over a couple of days so is definitely worth making ahead.
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