Chocolate chilli con carne

A rich, creamy one-pot chocolate chilli. Get the mob over, get the pot on and wait for the magic to happen.

Source: Mob Kitchen

Ingredients

Instructions

1. Finely chop your garlic, peppers, brown onion and chilli
2. Add a splash of olive oil to a large frying pan and heat it over a medium heat until hot. Add the beef mince and, once it has browned, remove it and add the sliced veg to the pan, along with 2 teaspoons of paprika, 2 teaspoons of cumin and 2 teaspoons of oregano. Stir it in.
3. Once the onions have softened, reintroduce the beef mince, along with the drained kidney beans and 1 heaped teaspoon of sugar. Mix everything together, and then pour in the chopped tomatoes. Bring the chilli to the boil and then cook, covered, for 30 miuntes.
4. Get the rice on (following the instructions on the packet).
5. After
   30 minutes, remove the lid from the chilli. It should be nice and thick. At this point, add 60 g of chopped dark chocolate along with a large pinch of salt and pepper. Stir the chocolate in. Once it has melted, stir in a large handful of chopped coriander.
6. Serve the chilli on top of your steaming hot rice, with a nice dollop of creme fraiche on top. Enjoy!

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