Cholocate Chip Chili with Cardamom.

Ingredients:

Chocolate Chip Chili
Nigella Lawson
Serves 12
INGREDIENTS
10 (or 5 linked pairs) chorizo sausages (not the salami sort), approx 1 1/4 lbs.
3 1/4 lb boneless beef shank, cut into 3/4 inch cubes
3 onions (about 1 lb), peeled
3 cloves garlic, peeled
1 fresh long red chile, seeded
1/4 cup vegetable oil
seeds from 3 cardamom pods
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp dried pepper flakes
1/4 cup tomato paste
1/4 cup tomato ketchup
4 x 15oz cans red kidney beans, drained
3 x 14oz cans diced tomatoes
1/4 cup bittersweet chocolate chips
1 cup water (swished out in one of the diced tomato cans)

DIRECTIONS

1. Preheat oven to 300 degrees.

2. Finely chop, or process the onion, garlic and chile.

3. Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds, cumin, coriander, cinnamon and red pepper flakes.

4. Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4-inch coins, letting them ooze their paprika-orange oil.

5. Drop in the cubes of beed, turning them int he pan with the chorizo and onion mix, to brown the meat.

6. Stir in the tomato paste, ketchup, drained kidney beans and diced tomatoes. Add the water and bring the chili to a boil.

7. Once bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.

7. Cook at this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.