Chilli Con Carne Extra

• 2 tbsp olive oil
• 2 onions, sliced into rings
• 500 g

In Mexico, Spain and Italy a small amount of dark chocolate – which we are now told is good for us – is used to add richness and texture to savoury dishes. It is especially good in spicy dishes, as I found when I made a quick version of this old favourite. Using fresh chillies instead of powder is also a plus; one small green chilli will make a fairly mild version which most children will eat,