Eat the Seasons… November

Chocolate Chilli Con Carne

A great treat for Bonfire night and when you mention it has chocolate in it… well all hell breaks loose! My family love Chilli, not too hot though, and since a great chef friend introduced me to adding chocolate I have never cooked it any other way. It’s simply delicious.


  • 1 Spanish Onions, chopped
  • 4 Garlic Cloves, crushed
  • 2 Red Hot Chilli, chopped, or more if you are daring!
  • 1kg Minced Beef
  • 2 Tins Chopped Tomatoes
  • 1 Carton/Jar Passata
  • Squirt Tomato Puree
  • 1 Bunch Coriander, chopped
  • 3 Oxo Cubes, yes, OXO
  • Handful of Grated 70% Dark Chocolate, for the very end


  1. Fry off the onions, garlic and chilli in a large saucepan for about 3 minutes.
  2. Add meat and continue to fry until meat is cooked.
  3. Add the tinned tomatoes, passata, tomato puree, oxo cubes and half pint of water.
  4. Allow this all to come to the boil then turn the heat down and allow it to simmer gently for about 1-2 hours or until it is a lovely rich meaty sauce.
  5. Stop cooking, chill and pop into the fridge for tomorrow. When tomorrow comes gently reheat and add coriander. Just before serving add the chocolate, not too much and certainly not too little! Stir it in until it melts and serve. You should have a gorgeous glossy rich sauce.

This is great with jacket potatoes, crème fraiche and home-made coleslaw or if you are having a few friends over for a party then serve with long grain rice and soured cream. Have a wonderful Bonfire Night.


You can email Suzanne with any comments or questions at