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Nigella Lawson’s Chocolate Chip Chilli


1lb Italian sausages
3lb 4oz shin of beef cut into three quarter inch cubes
1lb onions
3 cloves garlic
1 long red chilli, de -seeded
quarter cup vegetable or groundnut oil
3 cardamom pods, bruised
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried crushed chillies
quarter cup tomato puree
quarter cup tomato ketchup
2 (14oz) cans kidney beans
2 (14oz) cans black beans
3 (14oz) cans chopped tomatoes
1 tablespoon chilli sauce (optional)
quarter cup dark chocolate chips
1 cup water (swilled out in the chopped tomato cans)


Preheat the oven to 325F.
Finely chop, or process the onion, garlic and chilli. Heat the oil in a large pan and fry this mixture until soft, add the bruised cardamom seeds, cumin, coriander, cinnamon and dried chillies. Stir the oniony-spiced mixture together and then add the sausages sliced into eighth-inch coins. Drop in the cubes of beef turning them in the pan with the sausages to brown the meat.
Stir in the tomato puree, ketchup and drained kidney and black beans. Add the chilli sauce and water and bring the chilli to a boil, sprinkle over the chocolate and stir it all together. Season with salt, and once simmering cover the pan with a lid.
Put the chilli in the oven and cook for 3 hours. Once cooked it is best left overnight as the flavour improves.
Serves 10-12