Dark chocolate chilli and toasted corn salsa

Adding chocolate to this slow-cooked chilli might sound strange, but it really does work! A few squares of good quality dark chocolate melted into the sauce gives it a rich depth of flavour and luscious sheen.

Ingredients

Serves: 8

Ready in: 1hr 5 mins plus standing

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 2 red peppers, deseeded and sliced
• 2 garlic cloves, finely chopped
• 1-1½ tsp hot chilli powder (depending on how hot you like it)
• 1 tsp cumin
• 1 tsp paprika
• 2 x 450g packs Co-op Irresistible 5% Fat Lean Beef Mince
• 2 x 400g tins chopped tomatoes
• 3 tbsp tomato purée
• 600ml beef stock
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• 40g dark chocolate, 70% cocoa solids
• 2 x 400g tins kidney beans or mixed beans

For the corn salsa

• 2 x 198g tins sweetcorn
• 1 red chilli, deseeded and finely chopped
• 1 lime, juiced
• 1 avocado, chopped into small dice
• Small handful parsley or coriander, leaves picked and finely chopped

Method

1. Heat the oil in a large, deep saucepan and add the onion. Cook gently for 2-3 mins until starting to soften, then add the peppers and cook for 3-4 mins until tender.
2. Stir in the garlic and spices (including the ground cinnamon, if using, but not the cinnamon stick), then cook for 1 min.
3.  Add the mince to the pan and cook for 3-4 mins until browned, breaking the meat up with a wooden spoon as it cooks.
4.  Add the chopped tomatoes, tomato purée, beef stock and cinnamon stick (if using) and bring to the boil. Reduce to a gentle simmer and cook for 30 mins.
5.  Add the chocolate and kidney or mixed beans, stirring until the chocolate has melted, then simmer gently for 15-20 mins until the chilli has thickened. Cover with a lid and leave to stand for 10 mins to allow the flavours to develop while you make the salsa.
6.  Drain the sweetcorn and pat dry with kitchen paper. Add to a dry frying pan and cook over a medium heat until the kernels are charred – you may have to do this in batches. Allow to cool, then mix with the chilli, lime juice, avocado and chopped herbs; season.
7.  Serve the chilli with the sweetcorn salsa.