Beef and bean chipotle chilli

This chilli uses chipotle paste rather than chilli powder.  It is readily available in supermarkets, Discovery have a 100g jar in their range.  It imparts a smoky taste to the chilli with just the right amount of bite.  Not enough for my son who thinks if you don't sweat its not chilli!  If the chilli is too runny for you at the end of cooking add a sprinkle of thickening granules which gives it a creamy feel as well as thickening.  Having made this last night I thought it would also be good with the addition of some chorizo or chunks of diced ham.  And what about adding coconut milk instead of water?  Now there's a thought. 
This recipe will comfortably feed six with rice.

BEEF AND BEAN CHIPOTLE CHILLI

 

• I tsp oil, chilli if you've got it
• 1 large onion, chopped
• 500g pack of lean beef mince
• 1/2 jar of chipotle paste, about 50g
• 1 tbsp. of Cajun or Creole seasoning
• 2 x 400g tins of mixed bean salad, drained
• 1 x 400g tin of kidney beans in chilli sauce
• 1 x 400g tin of chopped tomatoes
• 2 beef stock cubes ( I used Oxo)
• 4 squares od plain chocolate (or more)

Heat the oil in a pan and cook the onion till softened
Add the beef and cook with a little black pepper and salt till browned
Add the chipotle paste and Cajun seasoning and cook in for a minute
Tip in the beans and tomatoes then crumble over the stock cubes
Add a can of water, stir and simmer for 20-30 minutes till thickened
Add the chocolate and stir till melted then serve
Like most chilli this will keep for several days and improve with age.