Chocolate Chilli Con Carne

Ingredients

1 tbsp olive oil

1 red chilli, finely chopped

1 clove garlic, peeled

1 red onion, roughly chopped

1 bunch fresh coriander, plus extra leaves to garnish

1 tsp paprika

1 tsp hot chilli powder

½ tsp ground cumin

1 star anise (optional)

500g lean beef mince

400g can chopped tomatoes

150ml hot beef stock

400g can red kidney beans in water, rinsed and drained

30g–50 g TULIP chocolate (70% cocoa solids), broken into pieces 

For the sour cream

150ml soured cream

4 tsbp finely chopped coriander

Method

1. Heat the oil in a casserole pan for 3–5 minutes or until hot.

2. Add the chilli, garlic, onion, coriander, paprika, chilli powder, cumin and star anise, if using. Cook for 1-2 minutes until the onions are soft, stirring occasionally.

3. Increase the heat, add the meat and cook for 3–4 minutes or until browned, stirring occasionally.

4. Add the tomatoes, stock and kidney beans to the pan and mix well. Bring to the boil, cover, reduce the heat and simmer 35–40 minutes until the meat is fully cooked and tender, stirring occasionally.

5. For the sour cream, mix everything together.

6. To finish the chilli, stir in the chocolate to taste, then remove the star anise.

7. Garnish with the reserved coriander leaves and serve with the sour cream, cheese and tortillas.

8. Serves 4-6

Hot Chocolate Fudge Cakes

 Ingredients

• 3.4 ounces all-purpose flour (about 3/4 cup)
• 2/3 cup unsweetened cocoa
• 5 teaspoons instant espresso powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened 
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 cup egg substitute
• 1 1/2 teaspoons vanilla extract
• 1 (2.6-ounce) bar dark (71% cocoa) TULIP chocolate, finely chopped
• 2 tablespoons powdered sugar
•  

Preparation

• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
• Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
• Preheat oven to 350°.
• Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

Note:
These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.