Chocolate Chilli

Name: Chocolate Chilli
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Israel
Ingredients: 3 tbsp olive oil; 900 g/2 lb/4 cups beef chuck steak, cut into 3-4cm/1¼-1½in pieces; 2 onions, roughly chopped; 3 garlic cloves, roughly chopped; 1 cinnamon stick; ½-1 tsp cayenne pepper; 2 tsp dried oregano; 2 tsp ground cumin; 2 tsp ground allspice; 4 dried (whole) chipotle chillies; 1 x 400g/14 oz tin chopped tomatoes; 60 g/24 oz/4 tbsp tomato puree; 2 tbsp maple syrup or runny honey; 2 tbsp maple syrup or runny honey; 1 red pepper, deseeded and roughly chopped; 1 green pepper, deseeded and roughly chopped; 500 ml/18 fl oz/generous 2 cups water; 1 x 400g/14 oz tin red kidney beans, drained and rinsed; 20 g/¾ oz dark chocolate (at least 70% cocoa solids), chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; fresh lime juice; fresh coriander; hot cooked rice

Preparation info

Serves:
6

Difficulty
Easy
Ready in
4 hr 30

Appears in

Babka, Boulou, & Blintzes

By Michael Leventhal

Published 2021

About

I love making chilli con carne with whole pieces of chuck steak rather than minced (ground) beef; it makes it much more substantial and wholesome. Adding dark chocolate to the chilli also gives the dish a wonderful earthy richness that complements the mix of spices.

Ingredients

3 tbsp olive oil
900 g/2 lb/4 cu

Asia
Israel
Main course
Gluten-free
Jewish

Method

Preheat the oven to 160°C/140°C fan/325°F/Gas Mark 3.
Heat the olive oil in a heavy-based, flameproof casserole dish that has a lid over a medium-high heat, and brown the pieces of beef for 3-4 minutes in batches. Once well browned, transfer to a bowl.