Chili con carne

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place beans in a glass or ceramic bowl. Cover with cold water. Set aside to soak for at least 5 hours.

Step 2

Drain beans. Place in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil rapidly for 10 minutes. Drain. Rinse well. Drain again.

Step 3

Heat 1/2 the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. Heat remaining oil in frying pan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add garlic, cumin, allspice, cayenne pepper and cinnamon. Cook for 1 minute. Add flour, stirring to coat. Add to slow cooker.

Step 4

Add tomato, stock and beans to slow cooker. Stir to combine. Cover with lid. Cook on low for 7 to 8 hours (or high for 4 hours), or until the beef and beans are tender.

Step 5

Remove cinnamon stick and discard. Remove beef and place on a large plate. Using 2 forks, coarsely shred beef. Return to slow cooker. Stir in chocolate. Cover with lid. Cook on high for a further 3 minutes or until chocolate melts. Season with salt and pepper.

Step 6

Sprinkle with coriander and serve with sour cream and warm tortillas.