From the Archives: Choc Chip Chili

When chocolate is in the recipe for chili, it makes you take a second look. This one also uses different meat than your standard ground and really utilizes all of those spices collecting dust in your pantry. If you love chili (and who doesn't in the winter months), make this immediately. 

Choc Chip Chili
Nigella Lawson - The More the Merrier
serves 12

10 or 5 linked pairs chorizo sausage (not the salami sort), about 1 1/4 lb
3 1/4 lb boneless beef shank, cut into 3/4 inch cubes (stew meat could also be used, but will not be as tender)
3 onions, peeled
3 cloves garlic, peeled
1 fresh long chili, seeded (could not find this, so I subbed in 2 teaspoons chili powder and a serrano chili)
1/4 cup vegetable oil
seeds from 3 cardamom pods (not a fan of this spice and I left out)
2 teaspoons ground cumin (I added a bit more to great results)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried red pepper flakes
1/4 cup tomato paste
1/4 cup tomato ketchup
4 - 15 oz cans red kidney beans, drained
3 - 14oz cans diced tomatoes
1/4 cup bittersweet chocolate chips
1 cup water (swished out in one of the diced tomato cans

Preheat oven 300 degrees (You could also use a slow cooker)

Finely chop, or process the onion, garlic and chili.

Heat the oil in a large ovenproof pan (with a lid) or cast iron or enameled dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds (if using), cumin, coriander, cinnamon, and red pepper flakes.

Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4 inch coins, letting them ooze their paprika-orange oil.

Drop in the cubes of beef, turning them n the pan with the chorizo and onion mix, to brown the meat.

Stir in the tomato paste, ketchup, drained kidney beans, diced tomatoes and 1 teaspoon each of salt and pepper. Add the water and bring the chili to a boil.

Once it is started bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.

Cook a this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.


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