Chilli con carne, literally meaning ‘chilli with meat’ is a classic dish originating from Northern Mexico. We’ve put twist on this recipe by adding a small amount of dark chocolate to give extra depth of flavour and a silky smooth texture.
We recommend using beef braising steak for this recipe, also known as ‘chuck’. It has a lovely marbling of fat that breaks down through slow cooking.
This recipe is split into a few very simple steps. First, brown the beef and soften the onions in a pan. Second, mix everything apart from the dark chocolate in the slow cooker. Third, with 10 minutes to go, stir in good quality 75% or 80% dark chocolate. The heat in the slow cooker will melt it as you stir.
We prefer a low and slow cook for 8 hours on this one, but you can also do this for 4 hours on high. Just choose whatever works around your day.
Feeling brave? If you want some extra spice, why not add some extra chilli powder or a 1/2 tsp of chilli flakes.
Chunky Beef Chocolate Chili Con Carne
- Slow Cooker
- Frying Pan
- 600 g Beef braising steak cut into chunks
- 400 g Tinned chopped tomatoes
- 400 g Tinned red kidney beans
- 250 ml Beef stock
- 2 tbsp Tomato puree
- 2 Garlic cloves minced
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 tsp Chilli powder Hot
- 1 Onion white, diced
- Pinch Salt
- Pinch Pepper
- 25 g Dark chocolate 70% or 80%
- In a hot pan and a little oil, soften the onions for a few minutes and lightly the beef on all sides. Do this in batches if needed.
- Apart from the dark chocolate, mix all other ingredients well in the slow cooker.
- Cook on low for 7-8 hours.
- With 10 minutes to go, break dark chocolate into chunks, add to the slow cooker and stir well until melted. Put the lid on and cook for a further 10 minutes.
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Why not try?
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