Chilli & chocolate con carne

I’ve added chorizo to intensify the meatiness, and some chocolate to give the chilli a subtle sweetness at the end. Q Serves 6-8

vegetable oil, for drizzling

2 red peppers, deseeded and finely chopped 2 red onions, finely chopped

1 carrot, finely chopped

140g chorizo, halved lengthways and

finely chopped

5 garlic cloves, grated

1 tbsp smoked paprika

1 tbsp cumin seeds

½ tsp cayenne pepper

1 tsp dried oregano

2 tbsp tomato purée

1kg beef mince

300ml beef stock

2 x 400g cans chopped tomatoes

400g can red kidney beans, drained and rinsed 30g dark chocolate (at least 70% cocoa solids),

broken up

3 finely sliced spring onions and 200ml soured

cream, to serve

1 Heat a little oil in a large flameproof casserole dish set over a high heat and fry the peppers for 3-4 mins until slightly charred. Transfer to a bowl. 2 Reduce the heat to medium and cook the onions and carrot for 10 mins, adding another drizzle of oil if needed, until beginning to soften and colour. 3 Add the chorizo and stir-fry for 3 mins. Return the peppers to the pan, along with the garlic, paprika, cumin seeds, cayenne pepper and oregano. Stir, add the tomato purée and cook for 2 mins more.

4 Add the beef and fry for 5 mins, breaking up any lumps with a wooden spoon, until well-browned.

5 Add the stock and tomatoes and bring to the boil. Reduce the heat to a simmer and cook for 2 hrs, stirring often. Add a splash of water if it starts to dry out.

6 When it’s been cooking for 1 hr 30 mins, add the beans and chocolate and stir, then cook for the remaining 30 mins. Season and reduce the heat to very low for a final 5 mins. Serve with the spring onions on top and the soured cream on the side.