Soften the onions in a large saucepan with some olive oil. Then using a glove or food bag on the hand, chop the Scotch bonnets and add to the pan (remove the seeds unless you like it hotter) also add the chopped peppers and celery.
Cut the chorizo round at the bend and remove string to make two lengths. Slice each in half lengthways and slice thinly to make small semi-circle chunks. Fry for a few mins on a low heat with the chopped garlic, once the oil has been released from the chorizo add to the saucepan along with the chopped celery and stir well.
Brown the beef and add to the chilli along with the tinned tomatoes, Passata and tomato puree.
Stir well and leave covered on a low heat or ideally transfer to a crock pot/slow cooker and heat for an hour or so on low
Stir again and add the dark chocolate & thick sweet soy sauce. Leave to cook for at least 30 more mins or an hour if you have time and then finally stir in the chopped coriander and Pinto and Berlotti beans 5 mins before serving
Tips
Thick sweet soy sauce (oriental supermarket) is added for the sugar to react with the acid in the tomatoes and it helps give a hickory flavour, you can leave this out for diabetics.
Can be served as a main and freezes well, the flavour will actually improve if you freeze and re-heat.
I plan to serve mine with nachos when I have friends round to watch the world cup, come on England!
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