• 2 small onions finely chopped
  • 20g of dark chocolate
  • 3 garlic cloves finely chopped
  • 1 inch fresh ginger finely chopped
  • 1 tin of chopped tomatoes
  • 1 tin red kidney beans in chilli sauce
  • 1/4 tsp of ground cumin, smoked paprika, turmeric & garam masala
  • 1 beef stock cube
  • 2 red chillies finely chopped
  • 1 french loaf quartered and cut in half horizontally
  • 20g of dark chocolate ( I used 100% cocoa Irish Handmade Dark Chocolate)


  • STEP 1
    Heat two tablespoons rapeseed oil in an oven proof pot and add onions, leek & fresh chillies. Fry until softened and onions are translucent. Add mince crumbling into small pieces and heat until brown. Add spices and smokey chipotle sauce to taste. (Add more heat if you wish) stir in and fry for 1 minute.
  • STEP 2
    Add chopped tomatoes and red kidney beans and crumble in stock cube and dark chocolate. Bring to gentle boil. Add some warm water to ensure sauce is not too thick but has enough liquid to reduce. (200 mll)
  • STEP 3
    Preheat oven to 150 degrees and put the pot in the oven for 1 hour. Stir every 20 minutes. Remove after 1 hour and allow to rest while you make the garlic bread. ( You may leave it longer and reheat gently at a time of your choosing, even overnight. This will enhance the flavour further.)
  • STEP 4
    Coat french bread with garlic butter and place under an oven grill until lightly toasted. Serve immediately with warm chilli.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating