Friday, 20 September 2013

Bacon and Chocolate Chili with Sweetcorn

Chili is a standby dish in my house, in all kinds of ways. There’s always a base to chili, once you get that down you can really do anything…beans, no beans, meat, no meat, etc… I wanted mine to be simple, I had a little bacon leftover from another recipe and I decided to make chilli! And even better put some chocolate in it! Delicious, everyone should try this! I used a variety of chilli powders, but for the purposes of this recipe, you can use any chilli powder you want, hot or mild, whatever you prefer. This serves 4-6. Enjoy!

6 smoked streaky bacon rashers
2 corn on the cobs (kernels removed)
1 400g tin chopped tomatoes
1 400g tin cannellini beans
1 400g tin red kidney beans
1 red pepper
1 onion
3 cloves garlic
¼ c. chilli powder
2 tbsp. cumin
3-4 squares of lindt 75-90% dark chocolate
Salt and pepper to taste

To start:
Chop the onion, pepper, and garlic.
Slice the bacon into pieces.
With a sharp knife and sturdy hand slice the corn kernels from the cob. You can use about 1 cup of frozen or tinned if you’d like.
Get a pot hot, when it’s hot add the bacon and get it sizzling. Brown it a little and render the fat. 2-3mins.
Next add in the red peppers, onions, corn, and garlic. About 3 minutes of cooking.

To Finish:
Add the tinned tomatoes and beans (all undrained), and bring up to a boil.
Add the chili powder and the cumin and simmer for about 30-40 minutes on a low heat.
After it’s boiled down, take it off the heat and add in the chocolate and stir.
Serve hot over rice, or with corn bread.

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