That does it! I bet you can get even the most reticent; conservative of palates to at least try chilli con carne when they know that it has been made with that most favoured of "treats" that is chocolate. It worked on mine. There was something incredibly rewarding that made me feel all nice and warm and homely when our cousins and my kids all sat down to a big family meal of chilli with cheese, garlic bread, and all the trimmings (guacamole, sour cream etc.….) a nice change to a Sunday roast lunch we thought.
We made it the night before – even better – NO cooking on the day itself, so more time left to simply chat, be together and enjoy a relaxed Sunday afternoon. There were 10 of us so it makes a lot! Simply brown the meat, onions and garlic then simmer in passata or tins of chopped tomatoes with a little bit of meat stock we always use (Touch of Taste ) because we love Nigella, who always recommends it. Then add the tinned red kidney beans, the hallowed chocolate and some dried chillies watching your quantities depending how hot you like it or can get away with. Simmer for a couple of hours. Then either wait for it to cool down and refrigerate overnight or keep in a very cool place. Re-heat in the morning and voila the most gorgeous chilli. Add side bowls of grated cheese (don't know why but this does go really well together) sour cream and mashed avocado, lemon juice and finely chopped pepper, onion or mild chilli!
Emily Gordon founder of http://www.cafedesenfants.co.uk.
1 comment:
When I first started making chili, I used various chili spice kits you can get in the supermarket. With time, I came to realize I could make a better tasting chili by buying and mixing my own spices. Chocolate is an authentic Southwestern, Mexican spice. Don't let the name fool you, your chili will not taste like a Hershey Bar!
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Angelinjones
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