Monday, May 16, 2005

chipotle chili con carne con chocolada

2 tbs oil
1 lb lean ground lamb or beef
1 medium onion, chopped
2 cloves garlic, crushed
2 tsp cumin
4 tsp paprika
28 oz can plum tomatoes plus ½ can water
3 tbs tomato paste
19 oz can kidney beans
1 small green Bell pepper, diced
1 small yellow Bell pepper, diced
1 large carrot, diced
2 stalks celery, diced
2 medium chipotle chillies (from canned), finely chopped
1 tbs adobo sauce (from the canned chipotles)
3 oz semi-sweet chocolate (3 squares of Baker’s chocolate)
2 tsp dried oregano
¼-½ cup red wine (optional)
3 tsp brown sugar
2 tbs lemon juice
salt and pepper to taste

In a medium skillet over medium-high heat, brown meat in oil. Add onion, garlic, celery and carrot. Add cumin and paprika. Transfer to a large saucepan and add tomatoes and water (breaking them up with a wooden spoon), tomato paste, kidney beans, bell peppers and chipotle with adobo sauce.

Break up chocolate using a chocolate fork or serrated knife. Add to saucepan and stir in to melt. Add oregano and stir in red wine, brown sugar and lemon juice and simmer uncovered over medium-low heat for about 1 hour, stirring periodically, until thickened and rich and deep in colour. Season with salt and pepper to taste. Serve over rice or with a wedge of fresh corn bread.

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