Sunday, 3 October 2010

A cheeky tip for chilli con carne

Don't know about you but I reckon you got to pride yourself on at least one dish, something you can pull out the bag for any occasion. Nick's is his chilli. We argue about who makes the best chilli, I think you get a real complexity and earthiness from stirring in a couple of squares of bitter high cocoa chocolate or failing that, just a tbsp of cocoa powder (my favourite is Green and Blacks for savoury cooking) Then you gotta let that pot simmer for as long as you can bear! 

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