From Clodagh's new Cookbook: Cooking at Home. Order your copy here!
Serves 6
INGREDIENTS
2 tbsp olive oil
300g minced beef
1 small white onion, diced
3-inch fresh ginger, grated
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp dried chili flakes
100g pancetta, cubed
100g chorizo, cut into small pieces
1 x 400g tin cherry tomatoes
300ml water
1 tbsp light brown sugar
2 tsp dried oregano
2 bay leaves
1 tbsp tomato ketchup
Sea salt and freshly ground black pepper
50g dark chocolate, 70% cocoa solids, grated
400g kidney beans, rinsed
2 husks of corn on the cobs
Serve with
Herby Rice
4 Fresh jalapenos, sliced, seeds in
166 G Grated mature cheddar cheese
300g Sour cream
Coriander leaves
METHOD:
- Place a casserole dish over a medium heat. Pour in one tablespoon of olive oil, and stir in the minced beef, cook until browned. Then remove the browned minced beef to a plate.
- Pour the other tablespoon of olive oil in the dish and stir in the onions, fresh ginger and garlic. Allow to cook for two minutes, then stir in the ground cumin, cinnamon and chili flakes, and cook for another minute. Next stir in the pancetta and chorizo, and cook while stirring for 3 minutes.
- Return the browned minced beef to the dish, and stir well. Pour in the tinned tomatoes, water, brown sugar, dried oregano, bay leaves and ketchup. Season with sea salt and freshly ground black pepper, stir well. Cover and allow to cook for 90 minutes on a low heat.
- Place the two husks of corn in a pre-heated oven at 180oC for 20 minutes.
- Remove the lid and stir in the grated chocolate and kidney beans. Leave to simmer for another 20 minutes. Using a sharp knife slice the corn from the cob and stir into the chili.
Photography by Issy Croker
