Chocolate Chilli

ChocolateChilliAdapted from Manila Spoon


500g beef mince
Salt & Pepper (to taste)
1 medium onion, diced
3 garlic cloves (~15g), minced
2 celery stalks, sliced ~½ inch thickness
½ green bell pepper (capsicum), diced
2 teaspoons unsweetened cocoa powder
2 teaspoons chilli powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon (can omit and add ½ teaspoon cumin if preferred)
1 (~15oz/400g) tin black beans, drained & rinsed
1 (~15oz/400g)  tin diced tomatoes (with green chillies, if available)
1¼ cups (310ml) beef stock (more, if required)
15g-30g (½oz-1oz) 70%+ dark chocolate (depending on your tastes)
Olive oil, as required

To serve: sour cream, cheese, cilantro, rice, etc.


1. Brown the beef in a deep pot or pan, seasoning with salt and pepper
2. Add the onion, garlic, celery, and capsicum and cook for 6-8 minutes until vegetables have softened
3. Reduce the heat and stir in the spices – cocoa powder, chilli powder, cumin, and cinnamon.
4. Continue cooking on low for 3-4 minutes before adding the beans, tomatoes, and stock
5. Bring to the boil and simmer, covered, on low for about 1 hour (or transfer to a slow cooker and cook on low for 4-6 hours)
6. At the end of the cooking, add the chocolate and let it melt, stirring it in.
7. Serve with sour cream, cheese, cilantro, rice, etc. if desired.

Nutritional Information

– Recipe yields 4 servings
– Each serving (chilli only) contains ~353 calories, 35g carbs, 33g protein, and 8g fat


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