Billington's

Chilli con Carne

The Molasses sugar and chocolate darken the sauce and add a deep richness to the flavour of the finished dish.

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Ingredients
2 tablespoons oil
2 onions, chopped
2 cloves garlic, crushed
1 kg/2 lb braising steak, cut into small pieces
2 tablespoons flour
2 teaspoons oregano
2 teaspoons ground cinnamon
2 tablespoons Billington's Unrefined Molasses sugar
2 small red chillies, seeds removed and chopped
2 tins (400g approx.) tomatoes
Quarter teaspoon Tabasco sauce
2 tins (450g) red kidney beans
50g/2 oz plain chocolate
Salt to taste
Juice of half a lime
Directions
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1. Heat half the oil in a large heavy based pan or flameproof casserole dish and cook the onions, garlic, and chillies gently for 5 minutes.
2. Transfer contents of pan to a plate.
3. Add the remaining oil to the pan, turn the heat up high, then add about a third of the beef and brown it well.
4. Remove the meat and brown the remaining 2 batches.
5. Return everything to the casserole dish and sprinkle in the flour, spices and molasses sugar.
6. Stir in the tomatoes, Tabasco sauce and chocolate.
7. Stir well and bring to the boil.
8. Cover and transfer the casserole dish to the oven to cook for 1½ hours at Gas 2/150ºC/300ºF.
9. Stir in the beans and cook for a further 30 minutes.
10. Taste and season with salt.
11. Add the lime juice just before serving.
12. Serve with jacket potatoes.

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