This is a soupy version of a classic chilli – kept mellow so children can enjoy it too
Total time1 hr and 30 mins
Serves 6
1 small onion, finely chopped2 garlic cloves, finely chopped1 tbsp vegetable oil500g lean minced beef410g can pinto or red kidney bean, drained400g cans chopped plum tomatoes700ml/1¼ pints hot chicken stocklarge pinch of crushed dried chillies2 squares of dark chocolate (try Lindt 85%)fresh coriander or parsley leaves and some grated gruyère, to serve
STEP 1Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.STEP 2Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)STEP 3Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.
