- 2 Tbsp olive oil
- 5 chorizo sausages (not cured), sliced into ½” thick coins
- 1 kg lean ground beef or turkey
- 3 medium onions, peeled and finely chopped
- 4 cloves garlic, peeled and finely chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 2 Tbsp chili powder
- 1 can tomato paste
- ¼ cup ketchup
- 3 14 oz cans red kidney beans, drained
- 3 14 oz cans crushed or diced tomatoes
- 2 cups Guinness beer
- 2 cups frozen corn
- ½ cup dark chocolate chips
- Salt and pepper to taste
Prep and Cook
Preheat the oven to 300°F.
Heat the olive oil in a large ovenproof pot (with lid) and add the ground beef and sausage slices. Brown the meat on medium heat, breaking up the beef as it cooks.
Add the onion and garlic, and cook until soft and translucent. Then add the cumin, coriander, cinnamon and chili powder. Stir well to combine.
Stir in the tomato paste, ketchup, kidney beans and crushed tomatoes. Add the Guinness and bring the chili to a boil.
Once it starts bubbling, add the corn and sprinkle the chocolate chips over the chili. Give it a good stir.
Put the lid on and transfer the pot to the oven, cooking for 3 hours. Season with salt and pepper before serving, if desired.
The flavours of this dish improve when left overnight, resulting in a perfect make-ahead meal. Leftovers freeze really well and the recipe can be doubled or tripled easily.
If you intend on freezing the dish, skip the corn and add it during the reheating process.
In step 6, the mixture can be transferred to a slow cooker and cooked on low for 7 hours.