Chocolate chili

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a bowl filled with chili and pastries on top of a table

Dark, good-quality chocolate slow-cooked with beef is brilliant. It might seem a bit odd but it’s a classic combination in French and Mexican cooking. The chocolate adds a fantastic silky texture and deep notes of cocoa. There are quite a few ingredients in this dish but once you have them all in the pot, you just let it simmer away. I always double-up the quantities when I am making it and freeze half. The flavours get better over time — you can make it a couple of days ahead.

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