1teaspoondried crushed chilliesor less, if your children are very young
1medium cantomato purée
3cansred kidney beans(400g cans) drained
3canschopped tomatoes(400g cans)
1/2cupdark chocolate chips
2cupswater
salt & pepperto taste
Instructions
Preheat the oven to 150°C/300°F or prepare a crock pot.
Heat the olive oil in a large ovenproof pan (with lid) and add ground beef. Remove sausages from their casings and add to the pot also. Brown both meats on medium heat, using a sturdy wooden spoon to break them up.
Add onion and garlic, cook for a few minutes until soft, then add the cumin, coriander, cinnamon and dried chillies. Stir well to combine.
Stir in the tomato purée and chopped tomatoes. Add the water and bring the chili to a boil.
Once it's started bubbling, sprinkle the chocolate chips and the kidney beans over the chili, and give it a good stir.
At this point you can transfer it to a crock pot or slow cooker for up to 7 hours or put on a lid and transfer to the oven for 3 hours, stirring occasionally.
Season with salt & pepper before serving.
Notes
Serve with your favourite toppings which may include any combination of the following: green onion, cheddar cheese, avocado, sour cream, or tortilla chips.