Chocolate Chip Chili
, 3 h 30 min, Serves 12
A slow-baked crowd-sized chili of beef, chorizo and kidney beans, deepened with dark chocolate chips and warm spices.
| prepHeat oven to 300°F / 150°C | |||||||
| 3 onions, finely chopped | Soften onion, garlic, chili, 10 min | Stir in spices, 1 min | Add chorizo, cook until oils run | Stir in beef | Add paste, ketchup, beans, tomatoes, water | Boil, stir in chocolate chips | Cover, bake 300°F / 150°C, 3 hrs |
| 3 garlic cloves, finely chopped | |||||||
| 1 fresh red chili, deseeded and minced | |||||||
| 4 tbsp vegetable oil | |||||||
| seeds from 3 cardamom pods | |||||||
| 2 tsp ground cumin | |||||||
| 1 tsp ground coriander | |||||||
| 1 tsp ground cinnamon | |||||||
| 1 tsp dried chili flakes | |||||||
| 10 chorizo sausages, sliced | |||||||
| 1.35 kg cubed beef | |||||||
| 4 tbsp tomato paste | |||||||
| 4 tbsp tomato ketchup | |||||||
| 4 cans (400 g each) red kidney beans | |||||||
| 3 cans (400 g each) chopped tomatoes | |||||||
| water, for swirling out a tomato can | |||||||
| 4 tbsp dark chocolate chips | |||||||
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