Walnut-Chocolate Chili

“5 green chillies will give this recipe some chilliness!”


2 green chillies were found to be woefully lacking for us in this, our first shot at chilli cooking. The shopping seemed straightforward enough, but we did not readily find the right combo of canned beans, so we picked up the 4-bean can that was available at Waitrose. We had Canellini, butter bean, chick pea, kidney bean instead of adzuki, kidney, black eye and borlotti. Parsnip found its way for the first time into our shopping basket. We looked around for 80% cacao, but only found 85% dark Lindt, and happily chucked it into our shopping basket. The basket was weighing down, with the celery, carrot, onion, walnuts and four cans of beans and plum tomatoes.

On the matter of canned beans, I wonder whether canned beans would count as the rules require us to cook from scratch. There should be no problem cooking beans on the spot, a couple of pressure cookers would do the job, but wonder if taste would vary. This is something to try out in our next round of Chili cooking.

Keep a sharp knife at hand – lots of chopping involved in Chilli cooking! Onion, garlic, green chilli, carrot, capsicums, parsnip all need to be finely chopped or minced. You end up with a lovely array of colours at the end of all the hard work of chopping!

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And the finale – Chocolate was mixed in, all 12 squares of dark glory started to dissolve giving out a luscious aroma of molten cacao-ness, taking over the orangey-red colour totally and turning the Chili into a deep clayey mud brown. Contentment!

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