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Smoky Chipotle Chilli
This smoky chilli is the epitome of comfort food. It’s rich, savoury and spicy, perfect for chilly evenings. I love making a big batch at the weekend and storing it in the fridge and/or freezer to enjoy throughout the week. You can eat it as is, topped with your favourite toppings, in a burger, on oven chips… the possibilities are endless!
- Prep Time: 10 minutes
- Total Time: 90 minutes
- Yield: 4 1x
Ingredients
Scale
- olive oil
- 500g beef mince
- 150g chorizo, diced
- 1 red onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp chipotle paste
- 1 tbsp mild chilli powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- 400g crushed tinned tomatoes
- 400ml good-quality beef stock
- 2 tsp sugar
- 2 dried bay leaves
- 15g dark chocolate (60% cocoa), grated
Instructions
- Heat a splash of olive oil in a large saucepan set over a medium-high heat. Add the beef mince, breaking it up with a wooden spoon or potato masher (it works surprisingly well!). Cook until browned then transfer to a bowl.
- Wipe out the saucepan then set it over medium heat. Add a teaspoon or two of olive oil as well as the diced chorizo. Cook for 5 minutes, or until the fat has rendered out and the chorizo is beginning to crisp, then add the onion and cook until softened.
- Add the garlic, chipotle paste, mild chilli powder, smoked paprika, ground cumin and ground cinnamon and cook, stirring constantly, for 1 minute, then add the tinned tomatoes, beef stock, sugar and dried bay leaves.
- Season with salt and pepper and bring to a simmer over medium-heat, then reduce the heat to low, cover with a tight-fitting lid and simmer for 1 hour, stirring occasionally to make sure nothing is sticking to the bottom of the saucepan. If the chilli starts to dry out before the beef is tender, add a little bit of stock or water.
- Stir in the dark chocolate, then cover and let sit for 5 minutes. Taste and adjust the salt level to your liking, then serve and enjoy!
Notes
For a more traditional, Texas-style chilli, why not try my Texas-Style Chilli con Carne.
