coriander leaves, tortilla chips, sour cream, to serve
Chilli con capsicum
Preheat oven to 200°C.
In a large ovenproof skillet, heat olive oil on medium. Brown mince for 4-5 minutes, breaking up lumps. Remove from pan using a slotted spoon and set aside.
In same pan, saute capsicum, onion and garlic for 4-5 minutes until softened. Add spice mix and cook, stirring, for 1 minute. Stir in tomato paste and cook a further 1 minute. Mix in stock and tomatoes and bring to the boil.
Return mince to pan, reduce heat to low and simmer for 10-15 minutes until thickened. Stir dark chocolate through and season to taste.
Serve sprinkled with cheese and coriander leaves. Accompany with tortilla chips and sour cream.