Chili with Chocolate
tomatoes: 2 cartons chopped, a few cherry tomatoes
salt, pepper, cumin, chili
beef stock cube
I started by caramelising the finely chopped onion (added salt), then adding the (500g) minced beef. I drained off the excess fat and added the finely chopped garlic (5 cloves).
I coated some sprigs of thyme and rosemary in olive oil, and added them to the mix. I added about a teaspoon of crushed cumin seeds and 2 chopped dry birds eye chilies.
I added some (about 3/4 of a mug) of beef stock and removed the caramelisation from the pan. I added the 2 cartons of tomatoes (400g each, 800g in total) and put about 7 cherry tomatoes in.
I finally added some dark chocolate and 4 more sprigs of rosemary, salt and pepper to taste.
Left on a low heat, lid on, simmered for about an hour; stirring occasionally.