Another delicious Rockcock idea....Chocolate Chilli Con Carne - the perfect way to turn the ordinary into the extraordinary. Dont forget....youve got one week left to purchase your draw tickets to be in with a chance of winning your own Rockcrock. £1 each. Shout if you want one (or a few!) 1 tbsp olive oil 1 red chilli, quartered 1 clove garlic, pressed 1 red onion, roughly chopped 15g fresh coriander plus extra leaves to garnish 1 tsp paprika 1 tsp hot chilli powder 1/2 tsp ground cumin 1 star anise (optional) 500g lean minced beef 1 can (400g) chopped tomatoes 150ml hot beef stock 1 can (410g) red kidney beans, drained and rinsed 50g dark chocolate (70% cocoa solids) broken into pieces 1. Heat oil in RockCrock Everyday Pan on hob over a medium heat 3-5 minutes or until hot. Meanwhile, place chilli, garlic, onion and 15g coriander into Manual Food Processor. Process until everything is finely chopped. 2. Add onion mixture, paprika, chilli powder, cumin and star anise (if using) to the Everyday Pan. Cook for 1-2 minutes until onions are tender, stirring occasionally using Small Slotted Turner. Increase heat to medium-high, add meat and cook for 3-4 minutes or until browned, stirring occasionally. 3. Add tomatoes, stock and kidney beans to pan, mix well. Bring to the boil, cover, reduce heat and simmer for 35-40 minutes or until the meat is fully cooked and tender, stirring occasionally. 4. Stir chocolate into chilli until melted and well combined. Remove star anise. Garnish chilli with remaining coriander leaves. Serve with soured cream, grated cheddar, crispy tortillas or boiled rice, as desired.
Posted on: Tue, 23 Sep 2014 19:30:01 +0000
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