Hairy Bikers Beef Chocolate Chilli Recipe

This Hairy Bikers Beef Chocolate Chilli is a rich and complex recipe, which is made with beef mince and dark chocolate. It’s the ultimate comfort food recipe, ready in about 1 hour.

Hairy Bikers Beef Chocolate Chilli Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 red pepper, finely chopped
• 2 medium vine tomatoes, chopped
• 1 tsp hot chilli powder
• 1 tsp paprika
• 1 tsp ground cumin
• 500g 10% fat British Aberdeen Angus beef mince
• 100ml red wine
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3 tsp tomato paste
• 400g tin chopped tomatoes
• 240ml quality fresh beef stock
• 2 bay leaves
• 1 medium cinnamon stick
• 400g tin kidney beans, drained and rinsed
• 400g tin sweetcorn
• 30g dark chocolate (85% cocoa solids), broken into pieces
• Ripe avocado, soured cream, fresh coriander sprigs and soft flour tortillas to serve (optional)

How To Make Hairy Bikers Beef Chocolate Chilli

1. Sauté the aromatics: Heat the oil in a medium pan over a low heat. Add the onion and cook for 5 minutes, stirring occasionally, until translucent. Add the garlic, red pepper, and fresh vine tomatoes and cook, stirring, for 6-8 minutes until the tomatoes have softened.
2. Toast the spices: Make a space in the centre of the vegetable mixture, then add the chilli powder, paprika, and cumin. Mix well and cook for around 5 minutes to release their fragrance.
3. Brown the mince: Meanwhile, season the beef mince with salt and pepper. Cook it in a separate frying pan over a high heat for about 8 minutes, or until well browned. Drain off any excess fat.
4. Combine and reduce: Add the drained mince to the tomato and vegetable mixture. Pour in the red wine and stir over a high heat until the wine has evaporated.
5. Simmer the chilli: Stir in the oregano, thyme, and tomato paste. Reduce the heat to low and cook for 1 minute. Add the tinned tomatoes and stock. Cook for 5 minutes, stirring occasionally. Add the bay leaves and cinnamon stick, then cover the pan with a lid and simmer for 30 minutes, stirring now and then.
6. Finish and serve: Remove the lid and stir in the drained kidney beans and sweetcorn. Cook, uncovered, for 10 minutes. Taste and season with salt and pepper, then stir in the dark chocolate until it has completely melted. Remove the pan from the heat and discard the bay leaves and cinnamon stick. Serve in bowls topped with avocado slices, soured cream, and coriander, with soft flour tortillas on the side if you like.

Recipe Tips

• Why add dark chocolate? The dark chocolate might seem unusual, but it adds an incredible richness, depth, and glossy texture to the chilli without making it taste sweet.
• Why brown the mince separately? This allows you to cook the mince on a high heat to get a really good brown crust, which adds a huge amount of flavour. It also lets you drain off any excess fat easily before adding it to the chilli.
• Can I make it spicier? For more heat, use a hot chilli powder or add some freshly chopped red chilli along with the garlic and peppers.
• Can I make this in a slow cooker? Yes. Follow steps 1-4 on the stovetop to build the flavour base. Transfer the mixture to your slow cooker, add the tinned tomatoes, stock, bay, and cinnamon, and cook on low for 4-6 hours. Stir in the beans, sweetcorn, and chocolate for the last 30 minutes.

What To Serve With Beef Chocolate Chilli

This rich and complex chilli is a fantastic meal, perfectly served with:

• Sliced ripe avocado
• A dollop of soured cream
• Fresh coriander sprigs
• Warm, soft flour tortillas

How To Store Beef Chocolate Chilli

• Refrigerate: Let the chilli cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavour is often even better the next day.
• Freeze: Chilli freezes exceptionally well. Let it cool, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

• What kind of red wine is best? A full-bodied red wine like a Merlot, Cabernet Sauvignon, or a Spanish Rioja works well as it complements the richness of the beef.
• Can I leave out the cinnamon stick? You can, but it adds a subtle background warmth and complexity that is a classic element in rich, slow-cooked meat dishes. It won’t make the chilli taste like a sweet dessert.
• Can I use a different type of bean? Yes, black beans or pinto beans would also be delicious in this recipe.

Try More Recipes:

• Hairy Bikers Chunky Chilli​ Recipe
• Hairy Bikers​ Slow Cooker Chilli Con Carne Recipe
• Hairy Bikers​ Vegetarian Chilli Con Carne Recipe

Hairy Bikers Beef Chocolate Chilli Recipe

Course: DinnerCuisine: British, American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A rich, deep, and surprisingly complex chilli with the secret ingredients of red wine, cinnamon, and dark chocolate.

Ingredients

• 1 tbsp vegetable oil
  

• 1 onion, chopped
  

• 2 garlic cloves, chopped
  

• 1 red pepper, chopped
  

• 2 vine tomatoes, chopped
  

• 1 tsp hot chilli powder
  

• 1 tsp paprika
  

• 1 tsp ground cumin
  

• 500g beef mince
  

• 100ml red wine
  

• 1 tsp each dried oregano & thyme
  

• 3 tsp tomato paste
  

• 400g tin chopped tomatoes
  

• 240ml beef stock
  

• 2 bay leaves & 1 cinnamon stick
  

• 400g tin kidney beans
  

• 400g tin sweetcorn
  

• 30g dark chocolate

Directions

• Heat oil in a pan. Cook onion for 5 mins. Add garlic, pepper, and fresh tomatoes; cook for 6-8 mins.
  
• Stir in chilli powder, paprika, and cumin; cook for 5 mins.
  
• In a separate pan, brown the mince. Drain and add to the vegetable pan.
  
• Pour in the wine and cook until it evaporates.
  
• Stir in herbs, tomato paste, tinned tomatoes, and stock. Add bay and cinnamon. Cover and simmer for 30 mins.
  
• Add beans and sweetcorn; cook uncovered for 10 mins.
  
• Stir in chocolate until melted. Remove bay and cinnamon. Serve with desired toppings