Chilli con carne

A mix between a soup and a stew, this Tex Mex classic is made with mince, beans and tomatoes. We've added some dark chocolate to give it a greater depth of flavour

Serves: 4

Difficulty: Easy

Time: 60 minutes

Ingredients:

1 onion, chopped

2 cloves of garlic, crushed

15ml (1 tbsp) oil

250g beef mince

1 x 400g can red kidney beans, drained and rinsed

1 x 400g can chopped tomatoes

600ml beef stock

A generous pinch of dried chillies

Salt and black pepper to taste

2 large squares of dark chocolate or 5ml (1 tsp) cocoa powder dissolved in 25ml hot water

Fresh coriander to garnish

Method:

1) Fry the onion and garlic in the oil.

2) Increase the heat and fry the mince until brown.

3) Stir in the beans, tomatoes, stock and chillies. Cook over a medium heat for 30-40 minutes.

4) Season to taste, add the chocolate or cocoa and cook for a further 10 minutes over low heat.

5) Garnish with coriander and serve with a soft tortilla or flat bread.