I’m continuing the Simple Midweek Meal series with a dish that, when eaten, hugs you from the inside. It’s rich and warming, it’s a bear hug in a bowl. It is also delicious, but that should go without saying.
I don’t think anyone would be too shocked by the combination of chocolate and chili. We’ve all seen that Lindt Bar and wondered if it’s worth the buy. I have had the sweet version of this combination before (in a cupcake) and it was just ok. Perhaps I need to try it again. However, I first tried the savoury version while on holiday in Mexico and let me tell you, the savoury version is truly wonderful. Cocoa adds this depth to the dish, an earthy tone, a warmth. And the chili adds actual warmth. It’s perfect for a cold winters night, and is one of those dishes that is even better the next day.
When I need some inspiration or guidance on spice combinations I head over to The Clothes Make the Girl. I love this Blog and also own Melissa’s cookbook, Well Fed, which is filled with delicious meals like the one I based today’s recipe on (My Favourite Chili Recipe). In my recipe I subbed the ground beef for a mix of ground kangaroo and pork. If you haven’t tried kangaroo meat yet, I would encourage you to try it in this dish. I find it a little ‘gamey’ on it’s own, but in a dish like this that ‘gamey’ flavour is masked and it is just really lovely. Go on and use it. It’s cheap, lean and you wont even know!
I also added in some broccoli, this is the perfect dish to easily hide some vegetables in! Sneaky Sneaky. Use whatever you have on had to inject a little bit of vegetable into you and those you’re feeding. This would work with carrot, zucchini, spinach, pumpkin, potato….etc etc – you get the idea! Enjoy!
Chocolate Chili Bowl
- 1kg Ground Meat (I used a mix of Pork -25%- and Kangaroo -75%-)
- 1 medium Onion (diced)
- 2 cloves Garlic (crushed)
- 1 tablespoon Fresh Oregano (chopped, you could also use dried)
- 1/2 tablespoon Dried Chili Flakes (this was weaksauce, I added more into my own bowl when plating up)
- 2 tablespoons Ground Cumin
- 2 tablespoons Dutch Cocoa (Regular Cocoa will also work, just make sure it's unsweetened)
- 1 teaspoon All Spice
- 1 - 2 teaspoon Salt (adjust as per preference)
- 140g Tomato Paste
- 1 can Diced Tomato (400gm can)
- 1 Beef Bullion Cube (use 2 cups of fresh stock if you have it on hand - and nix the water!)
- 2 cups Water
- 1 head Broccoli (roughly chopped and optional)
- Oil for cooking
|Throw some (1 tablespoon) of oil into a deep skillet or into a big 'ol heavy based pot and heat up over a medium - high heat.|
|Sautee your onion until clear and then add your garlic. Cook until the garlic is fragrant.|
|Add in your spices, herbs and salt. Bring the heat down to medium and cook until it all starts smelling ah-mazing. (about 1 minute)|
|Add into the skillet/pot your ground meat and cook until brown.|
|Add in your tomato paste and stir to combine.|
|Add in your diced tomato and broccoli (optional).|
|Add in your broth/stock/water and mix everything togther.|
|Let this delightful mixture simmer on your stove top (heat on low) for 1 - 3 hours. The liquid will reduce, so ensure you get a stir in every 15 minutes or so. I like to really reduce the liquid down, so I leave the lid off. If you're not so keen on keeping an eye on the pot, place a lid on it and check it every 45 min or so, making sure it has enough liquid to stop it burning.|
|This dish makes wonderful leftovers! I served my Chili with some steamed basmati rice.|