A rich, warming chilli con carne made with red wine and finished with dark chocolate for extra depth and richness. Full of flavour, wonderfully comforting and perfect for cosy Autumn evenings at home!

You’ll Need (Serves 4–6)

1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 red pepper, diced
500g beef mince
1 tsp ground cumin
1 tsp smoked paprika
1–2 tsp chilli powder, depending on taste
1 tsp dried oregano
2 tbsp tomato purée
100ml red wine
400g tin chopped tomatoes
200ml beef stock
400g tin kidney beans, drained and rinsed
25g good-quality dark chocolate, finely chopped
Salt and freshly ground black pepper

How to Make

1. Soften the vegetables
Heat the olive oil in a large saucepan over a medium heat. Add the onion and red pepper and cook gently for around 5–6 minutes until softened. Add the garlic and cook for a further minute.

2. Brown the beef
Add the beef mince to the pan and cook until browned, breaking it up with a wooden spoon as it cooks. Continue cooking until any excess liquid has evaporated and the beef is beginning to caramelise slightly.

3. Add the spices
Stir in the cumin, smoked paprika, chilli powder and oregano. Cook for around 1 minute until fragrant, then add the tomato purée and stir well.

4. Add the red wine
Pour in the red wine and allow it to bubble for 2–3 minutes, stirring and scraping up any caramelised bits from the bottom of the pan. Let the wine reduce slightly before adding the tomatoes.

5. Simmer the chilli
Add the chopped tomatoes and beef stock and stir everything together. Bring to a gentle simmer, then reduce the heat and cook uncovered for around 30–40 minutes, stirring occasionally, until the sauce has thickened and developed plenty of flavour.

6. Add the beans and chocolate
Stir in the kidney beans and cook for a further 5–10 minutes. Remove the pan from the heat, add the finely chopped dark chocolate and stir until completely melted into the sauce. Season with salt and freshly ground black pepper to taste.

7. Serve
Serve with fluffy rice and your favourite toppings — sour cream, grated cheese, fresh coriander and a squeeze of lime all work beautifully. It’s even better the next day once all of those flavours have had time to develop.

Our Canny Tips…

• Don’t worry — the chocolate won’t make your chilli taste sweet. A small amount of dark chocolate adds richness, depth and a subtle bitterness that works beautifully with the tomato, red wine and spices.
• Use a good-quality dark chocolate with around 60–70% cocoa solids for the best result.
• Let the red wine reduce for a couple of minutes before adding the tomatoes. This gives the chilli a richer, rounder flavour.
• Let the beef brown properly before adding the liquid. Those caramelised flavours make a huge difference to the finished dish.
• If you have time, make the chilli a day ahead. The flavour becomes even richer after a night in the fridge.
• Prefer a little more heat? Add fresh red chilli or a pinch of cayenne alongside the dried spices.