About this recipe:This was my mother's recipe. This chilli has the addition of chocolate. You won't taste the chocolate, but it will add a special dimension to the dish. Since it's made in a slow-cooker, it's fully transportable.
450g extra lean minced beef (5-10% fat)
1 onion, chopped
250ml hot water
2 (400g) tins chopped tomatoes with garlic, undrained
1 (410g) tin kidney beans, rinsed and drained
1 (410g) tin black beans, rinsed and drained
2 (198g) tins sweetcorn niblets, drained
55g plain chocolate chips
2 teaspoons chilli powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Combine minced beef and onion in a large frying pan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, sweetcorn, chocolate chips, chilli powder, cumin, oregano and salt. Cook on High until chilli begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.