Beef Chilli with Dark Beer and Chocolate

Beef Chilli with Chocolate

Chocolate goes so well in any good beef chilli recipe, but until now I'd never added beer.

Well let me tell you this was good stuff and I'll be making it again!

I know there's a long list of ingredients but half of them are just spices; I say this is the perfect make-ahead recipe too, which means it's a great meal to cook for friends.

Whether you serve it with rice or potato wedges and a side salad, or even tortilla chips it's bound to be a hit.

Purity Brewery is based in Warwickshire and very kindly sent me some of their Saddle Black beer.

I was asked to make a recipe using it along with a few more cans to drink which made the husband pleased as it meant he had dinner and beer!

All the beers and ales shown on the map are not only great to drink but also to cook with.

After reading about Purity Saddle Black I discovered that the roasted malts used to craft it give it a taste of chocolate is how my Beef Chilli with Dark Beer and Chocolate recipe came to mind.

So yes, beer is not only good for drinking but for cooking too!

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main,dinner,

English

Yield: 4

Author: Jan Bennett

Beef Chilli with Dark Beer and Chocolate

Chocolate goes so well in any good beef chilli recipe, but until now I'd never added beer. Well let me tell you this was good stuff and I'll be making it again!

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 500g Minced Beef - 10% fat or less
• 1 Large Onion - chopped
• 1 Red Pepper - chopped
• 1 Yellow Pepper - chopped
• 2 Red or Green Chilli Peppers - finely sliced seeds removed if you prefer
• 1 heaped tablespoon Tomato Puree
• 1 x 400g Tinned Tomatoes - including their juice
• 200ml Saddle Black Beer from Purity Brewery
• 1/2 a Chicken or Beef Stock Cube - I use Knorr
• Olive Oil
• 1 x 290g can of Beans in chilli sauce
• 2 or 3 squares Dark Chocolate - 70% cocoa
• Balsamic Vinegar - or tomato ketchup to taste

Spices

• 1 teaspoon Dried Oregano
• 1 teaspoon Cinnamon
• 1 teaspoon Black Pepper
• 2 teaspoons Chilli Powder
• 2 teaspoons Dried Cumin
• 2 teaspoons Smoked Paprika
• a pinch of Sea Salt

Instructions

1. Heat a tablespoon of olive oil in a large frying pan and saute the onions and peppers until soft but not coloured; this will take about 15 minutes.
2. Remove from the pan add set aside.
3. Now cook the minced beef adding a little more oil if you need to. Break the mince up with a wooden spoon and cook until browned.
4. Add the sliced chilli and cook for a minute before adding back in the onions and peppers.
5. Give it all a good stir and add all of the spices and a pinch of salt along with the tomato puree and cook for a minute before crumbling in the stock cube. Now add the tinned tomatoes and beer. 
6. Stir gently whilst cooking over a low heat until the sauce has reduced and everything is nicely cooked through.
7. Add the chocolate and the can of beans along with their chilli sauce (if your beans did not come with chilli sauce but were in water be sure to drain them well) before adding to the frying pan.
8. Have a taste and adjust the seasoning; you can add more chilli powder if you wish. 
9. Now add the Balsamic vinegar, stir well and taste again adding more if it's not sweet enough.

Notes:

If you don't have balsamic vinegar you can use tomato ketchup; just be sure to add a little at a time or your chilli may taste too sweet.

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