My Chilli Con Carne with chocolate

Yes people! We're back in business. The new kitchen (and bathroom) are done and it took us 4 days to re-organize everything and unpack the boxes, but we made it!

And this means we're back in the kitchen. Today I made this huge pot of Chilli Con Carne. It's so comforting and warming and also very budget friendly (we had take-away for almost 2 weeks straight... we need to recover from that a little).

Ingredients (6p):

• 500 gram ground beef/pork 50/50 • 1 large onion • 4 garlic cloves • 2 small bell peppers • 2 tsp smoked paprika • 1 tsp ground cumin • 2 cans tomatoes • 100 gram (1 small can) chipotle in adobo sauce • 100 gram semi-sweet chocolate (70%) • 2 tbsp tomato puree • 500 gram (drained) canned kidney beans • 250 gram (drained) canned black beans • 1 beef stock cube • 1 can water • salt to taste •

1. Get a large pot and heat up well. Roughly chop your onions and grate your garlic. Heat up some oil or butter and sauté the onions and garlic.

2. Add the ground meat and stir well on high heat. And the paprika powder and cumin and mix well. Do the same with the tomato puree. Get a kitchen machine or blender and puree the chipotle in adobo sauce, together with one can of tomatoes.

3. Add the bell pepper, stock cube and canned tomatoes together with the pureed adobo and tomato puree and add one can of water (use the can from the tomatoes) into the pan.

4. Bring to a boil and add the chocolate and 1 can of kidney beans and the can of black beans. Add salt to taste. Simmer on low heat for 1 hour.

5. The second can of kidney beans goes in 15 minutes before everything is finished, because the kidney beans tend to break down during the process. This is good though. It makes the chilli thick and creamy.

Serve with sour cream, pickled jalapeños and fresh coriander over white rice.

Enjoy!