The Mad Scientist's Chocolate Chilli Con Carne

Ingredients:
(Part 1)
1-2 chopped medium onions
1 each of red, green and yellow capsicums, chopped
375g sliced fresh mushrooms
2kg fresh low-fat beef mince
Approx. 1 tablespoon chopped garlic
Approx. 1 tablespoon chopped red chilli
Olive oil

(Part 2)
3 x 400g cans of chopped tomatoes
2 x 425g cans of ‘Mexican Beans’ eg El Paso
1 x 400g can chick peas
Handful of chopped stuffed olives
Handful of chopped dried tomatoes
1 x 50g sachet tomato paste

(Part 3)
200g block of dark chocolate (eg 70% cocoa)

Cook Part 1 ingredients over a high heat (eg in a wok or frying pan) until vegetables are softened and meat browned.

Place into a slow cooker with Part 2 ingredients and simmer for several hours until flavours are well combined.

Prior to serving break chocolate into squares and stir through mixture until melted and equally dispersed. (Chocolate can be added to taste but with this quantity of ingredients the whole block is not too much.)

Serve with freshly cooked fluffy white rice or mashed potatoes or the Mad Scientist’s Vegetable Bread.