I made the most amazing Chilli earlier this week, if I do say so myself. I’d love to post the recipe but I can’t as I lifted it straight out Sarah Lewis’ 200 More Slow Cooker recipes. However, I think I’ve cracked her secret…Dark Chocolate and Dark Muscovado Sugar.
I know it sounds insane adding chocolate to chilli, you can’t taste it but it gives it a smooth velvety texture. I reckon you could add 25g of dark chocolate and 2 TBSP of Muscovado sugar to any chilli recipe.
We served ours on a bed of Basmati Rice with a huge dollop of sour cream. When I do it again, I’m going to serve it with some Tortilla Chips.
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