Chocolate Chilli and Cornbread: Round 2

So tonight chocolate chilli was back by popular demand though I cooked it as more of a mix between the happy kitchen recipe and my normal recipe. Though I did find out that it's better not to add extra chocolate. This also gave me another chance at cornbread. Armed with more research I tried a cornmeal only cornbread (no other flours). This was a disaster and I'm going to have to have another try another day. I'll ask around my friends and see if anyone has a good recipe.

Chocolate Chilli
Serves 4


  • Oil for frying
  • 1 onion
  • 2 cloves of garlic chopped or 2 tsp of crushed garlic
  • 1 Tbsp tomato paste
  • 500g lean mince
  • 2 tsp paprika
  • 1 tsp ground chilli
  • 1 tsp cinnamon
  • 125ml red wine
  • 1 diced red capsicum
  • 2 cans of chilli beans
  • 1 can of chopped tomatoes
  • Up to 8 squares dark chocolate preferably over 80%
  1. In a large pan fry the onion and garlic for approximately 2 minutes
  2. Add the tomato paste, mince, paprika, chilli and cinnamon 
  3. Once the mince is cooked add the red wine, capsicum, chilli beans and chopped tomatoes and bring to a simmer
  4. Simmer for 15-30 min(the longer you leave it the more the flavours will develop)
  5. Stir through the chocolate
  6. Serve with cornbread or corn chips
Just take it from me that it becomes rather bitter if you add more chocolate so I would recommend against it no matter how tempting it is.

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