Chili Con Carne With Cinnamon And Dark Chocolate - cooking recipe

Ingredients

3 tbsp canola oil
1 1/4 lb ground beef
4 None onions, finely chopped
1 None red chili, deseeded and chopped
2 cloves garlic, finely chopped
2 tbsp tomato paste
1 - 7 oz can sweet corn, drained
1 - 13.5 oz can kidney beans, drained and rinsed
1 None red bell pepper, deseeded and diced
1 None yellow bell pepper, deseeded and diced
5 slices bacon, diced
2 - 13.5 oz cans chopped tomatoes
1 pinch ground cinnamon
2 oz dark chocolate, roughly chopped
4 None tomatoes, diced
1 None ripe avocado, pitted and diced
2 sprigs fresh cilantro, chopped
3 tbsp lime juice
3 tbsp olive oil

Preparation

Heat the canola oil in a large pan, add the ground beef and cook for about 5 mins until browned. Break up with a spatula and season with salt. Add 3/4 of the onions, the chili and garlic and cook until softened. Stir in the tomato paste, sweet corn, kidney beans and peppers and saute for an additional 3 mins.
Meanwhile, fry the bacon until crispy in a separate frying pan. Remove and drain on paper towels. Add the chopped tomatoes to the meat sauce, rinsing the cans with about 3/4 cup water and adding the water to the chili. Season and add the cinnamon. Stir in the crispy bacon and chopped chocolate.
For the guacamole, mix the remaining onion, diced tomato, avocado and cilantro. Season to taste and add lime juice and olive oil. Serve the chili with the guacamole.