Black Bean and Meat Chilli with Lemon and Chocolate
Spice, sweetness, chocolate, tangy, tangy lemon. It's all coming together for one glorious chilli con carne that is packed through all dimensions with flavour. Served up with tortillas and coriander rice. Make sure you wear your stretchy pants... you'll be coming back for seconds until it's gone.
400g Brined Black Beans, strained
200g Dark Chocolate
400g Chopped Tomatoes
3 Lemons, quartered
2 Teaspoon Cumin Powder
1 Tablespoon Smoked Paprika
2 Teaspoons Sweet Paprika
3 Teaspoons Ground Coriander Seeds
2 Inches Grated Ginger
1 Bulb of Garlic, peeled and minced
3 Onions, peeled and finely sliced
1 Yellow Capsicum, finely sliced
1 Scotch Bonnet
1 Big Bunch of Coriander, stems minced, leaves set aside for serving
1 Lime to Serve
Preheat the oven to 180 C.
In a large pot, pour a lug of olive oil. To that, add the lemons, onions, coriander stalks, garlic, ginger, all of the spices and the chilli. Turn to a medium heat and saute until the onions are soft and beginning to caramelize. Then add the meat and beans.
Turn the heat to high. Cook until the meat has browned nicely, then add the tomatoes and crumble in the chocolate. Add salt and pepper - only enough salt to draw the flavour out. Mix well, then transfer to an ovenproof dish.
Bang it into the oven and cook for 25-30 minutes.
Serve with wedges of lime, dollops of sour cream, fresh coriander leaves, rice and tortillas. Salt a bit when serving.